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1
Drain the wheat berries.
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2
Bring a large saucepan of water to a boil.
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3
Stir in the wheat berries and 2 teaspoons of the salt.
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4
Lower the heat and simmer, partially covered, 20 minutes.
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5
Stir in the barley and rice.
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6
Partly cover, and cook until the grains are just tender, about 30 minutes.
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7
Drain and cool.
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8
Meanwhile, bring a medium saucepan of water to boil.
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9
Stir in the lentils and 1 1/2 teaspoons of the salt.
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10
Lower the heat and simmer, partly covered, until the lentils are just tender, about 20 minutes.
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11
Drain and cool.
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12
In a large bowl, combine the grains and lentils.
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13
In a food processor, combine the basil leaves, olive oil, vinegar, and remaining 1 1/2 teaspoons salt and the pepper.
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14
Puree until smooth.
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15
Pour the dressing over the grains and lentils, and toss.
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16
If desired, cook sausage in a skillet over medium heat, breaking up the clumps with a wooden spoon.
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17
When it is cooked through, drain and mix into salad.
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18
The salad can be prepared to this point 1 day ahead.
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19
Cover and refrigerate, but let the salad return to room temperature before proceeding.
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20
Add the mushrooms to the salad and toss well.
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21
Adjust the seasoning, and add oil if the salad seems dry.
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22
Garnish with basil sprigs.
