I watched Giada De Laurentiis turn Wheat Berries into a gorgeous summer salad on The Food Network and thought: “that looks easy”, so I ran out and bought a package of whole wheat berries and… they have been sitting in the pantry for close to 4 months now! Every time I would open the pantry door, I would see them staring back, mocking me. Finally, I decided enough is enough, so I googled "how to cook wheat berries". I couldn't believe how easy it is, then I mocked myself for ever being scared of a wheat berry to begin with!
Soak 2 cups of wheat berries in water, in the fridge, overnight.
Place drained wheat berries in a pot with 4 cups of cold water and 4 cups of chicken stock.
Bring it to a boil, reduce the heat, cover and let them simmer away! (Depending on what texture you prefer, your cook time will vary, but the minimum should be about an hour and can go up to two hours if you like them really soft.)
Drain your wheat berries in a colander and allow them to cool.
Over chilled wheat berries, add in chopped cucumber, blueberries and garbanzo beans, then mix it with about 2 tablespoons of olive oil and the juice of one lemon.