Wheat Berry and Orzo Salad

  • 1 ¼ cups wheat berries
  • ¾ cup orzo
  • 1 cup peas
  • 1 large tomato; diced
  • 2 cups loosely packed spinach leaves
  • 2 cloves fresh garlic; minced
  • 2 tbsp. red wine vinegar
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup olive oil

In a medium stock pot, place wheat berries and enough cold water to cover by a few inches. Bring to a simmer and cook until just tender, about 45 minutes. More water can be added if needed, drain if necessary at the end of cooking. Set aside to cool. In a small dry sauté pan, toast orzo until lightly golden, then cook in boiling salted water until al dente. Drain and set aside to cool. In a large mixing bowl, combine garlic, vinegar, salt and pepper. Drizzle in oil slowly while whisking to create a dressing. Mix in cooled wheat berries, orzo, and vegetables. Toss to combine and taste and adjust seasoning if needed.