Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine wheatberries, apple, walnuts, currants, cranberries, red pepper, carrot and celery in a large bowl. in another bowl, whisk orange juice. slowly drizzle in olive oil while whisking briskly. once emulsified, add lemon juice to taste. pour over berry mixture a little at a time. taste after each addition and stop when you like the flavor. this tastes best once left overnight, but is still good the same day. if you are leaving it overnight, reserve any leftover dressing to add the next day as the flavor mellows a lot in the fridge.

Target recipe: place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. drain. sauté the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, aprroximately 5 minutes. turn off the heat and add the remaining 4 tablespoons(1/4 cup) of olive oil and the balsamic vinegar. in a large bowl, combine the warm wheatberries, sauteéd onions, scallions, red bell pepper, carrot, 1/2 teaspoon(each) salt and pepper.(of course, oi and vinegar). allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. season, to taste, and serve at room temperature.