Make this Wheat Berry Salad for dinner tonight! Crunchy almonds, sweet cranberries, crispy bell peppers and yummy wheat berries are tossed together in a light lemon dressing.
Add the wheat berries to a large pot filled with water. Bring water to a boil and then simmer on low for 1 hour, or until the wheat berries are cooked. Make sure that the water does not evaporate - add more water if needed. The wheat berries will still have a slight crunch when they are cooked. Drain the water through a colander and rinse the wheat berries with cold water.
While the wheat berries are cooking, prepare everything else: Remove the seeds from the bell pepper and finely chop the bell pepper. Chop the cheese into small cubes. Try to aim for the size of a dried cranberry, so that everything is about the same size. Finely dice the parsley.
After the wheat berries are rinsed in cold water and are no longer hot, combine all the ingredients in a large bowl and stir well. Season with additional salt and pepper or lemon juice, if desired.