- 1 1/2 cups wheat berries
- 1/4 cup rice vinegar
- 1/2 cup orange juice
- 2 Tbsp raw honey
- 1/2 cup golden raisins
- 1/2 cup finely chopped dried figs
- 1 shallot, diced
- 1/4 cup extra-virgin olive oil
- 1 Tbsp fresh lemon zest
- 1/2 cup toasted chopped pecans
- 1 bunch fresh flat-leaf parsley, finely chopped
- 2 Tbsp minced fresh chives
- Salt and freshly ground pepper
In a pressure cooker, add wheat berries and 4 cups water. Cook on high pressure for 15 minutes. Quick release pressure and strain out any excess water.
Meanwhile, in a small saucepan over medium-high heat, add rice vinegar, orange juice, and honey. Bring to a boil and add raisins and chopped figs. Turn off heat and let fruit steep in juice and vinegar mixture, about 10 minutes.
When wheat berries are cooked, add them to a large bowl. Add shallot, olive oil, and lemon zest. Add vinegar and juice mixture, then add all the fruit and mix. Toss with pecans, parsley, and chives. Season with salt and pepper.
Let salad stand at room temperature for at least 1 hour before serving to allow the flavors to marry. Serve warm or at room temperature.