For you, Julie.
1 1/4 c wheatberries
1 8 oz pkg tempeh
2 stalks celery, sliced
1 fresh tomato, chopped
1 red pepper, diced
1 bunch green onions, chopped
1/2 c organic raisins
small bunch parsley- 3/4 – 1 cup
feta cheese- 1/2 cup or so
olive oil and balsalmic vinegar dressing
Rinse then soak wheatberries for several hours or overnight. Rinse after soaking, then cover with fresh water and bring just to boil, then simmer uncovered for 25-30 minutes. Test for doneness- should be soft and slightly chewy. Drain, rinse in cold water, drain. Place in large bowl.
Cube tempeh, then saute until browned in 1-2 T olive oil. When browned add to wheatberries.
Chop all vegetables, then add to wheatberries with raisins and feta. This can be stored in refrigerator in airtight Tupperware style container for 5 days. Dress with olive oil and vinegar right before serving.