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1
In large saucepan, combine wheat berries and cold water to cover by 2 inches.
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2
Cover and let stand at least 6 hours or overnight.
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3
Drain wheat berries.
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4
In same saucepan, bring 4 cups fresh water to a boil.
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5
Add wheat berries and 1/4 teaspoon salt and return to a boil.
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6
Reduce heat to low and simmer until tender, about 30 minutes.
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7
Drain, rinse under cold running water and drain well.
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8
Set aside.
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9
Meanwhile, in medium saucepan, bring 2 cups water to a boil.
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10
Add millet and 1/4 teaspoon salt and return to a boil.
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11
Reduce heat to low, cover and simmer until tender, 25 to 30 minutes.
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12
Remove from heat and let stand, covered, 10 minutes.
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13
Place in large, shallow container, fluff with fork and spread out.
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14
Let stand until cool.
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15
While grains are cooking, if using walnuts, preheat oven to 350F.
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16
Spread nuts on baking sheet and bake until toasted, about 10 minutes.
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17
Set aside.
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18
In small saucepan, bring 3 cups water to a boil.
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19
Add sweet potato and 1/4 teaspoon salt and cook until potato is just tender, about 6 minutes.
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20
Drain, rinse under cold running water and drain well.
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21
In large bowl, combine wheat berries, millet, sweet potato, toasted walnuts, scallions, celery, cucumber and apple.
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22
Add Mustard-Dill Dressing and toss gently but thoroughly to blend.
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23
Season with pepper and remaining 1/2 teaspoon salt.
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24
Cover and refrigerate at least 1 hour.
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25
Bring to room temperature before serving.
