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1
Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour.
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2
In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour.
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3
When done, the wheat berries will be tender but slightly crunchy.
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4
Drain them thoroughly and let them cool.
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5
Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan.
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6
Stir in the lentils and rice and reduce the heat to low.
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7
Cover the pan and cook for 17 minutes, or until all the liquid is absorbed.
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8
Do not stir the mixture at all while it is cooking.
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9
Carefully spoon the mixture into a large bowl and let cool to room temperature.
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10
Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously.
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11
Set aside.
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12
When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed.
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13
Carefully stir in the wheat berries, carrot, red pepper, and parsley.
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14
Pour the dressing on the salad and toss.
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15
Let marinate at least 20 minutes before serving.
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16
(Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.)
