Mediterranean Wheat Berry Salad

Ingredients

• 0.8 cup brown rice long-grain
• 0.3 cup calamata olives pitted halved
• 0.8 lb cucumber rinsed cut into 1/2-inch cubes
• 2 teaspoons dijon mustard 
• 0.5 cup feta cheese crumbled
• 0.3 cup mint leaves fresh chopped
• 0.8 cup green onions thinly sliced
• 6 oz marinated artichoke hearts 
• 2 tablespoons olive oil 
• 1 teaspoon oregano dried
• 0.3 cup parsley chopped
• 6 tablespoons red wine vinegar 
• 2  roma tomatoes cored rinsed cut into 1/2-inch cubes
• 9 servings salt and pepper 
• 0.8 cup wheat berries 

Equipment

• bowl
• frying pan

Directions

1. In a 3- to 4-quart pan, combine wheat berries, rice, and 6 cups water. Bring to a boil over high heat. Cover and simmer until grains are tender to bite, 30 to 35 minutes.
2. Drain.
3. Pour into a large bowl.
4. Drain artichoke marinade into bowl with grains. Coarsely chop artichokes and add to bowl along with vinegar, oil, mustard, and oregano.
5. Mix well and let stand until cool, about 20 minutes.
6. Add tomatoes, cucumber, onions, cheese, olives, mint, and parsley; mix well.
7. Add salt and pepper to taste.