Wheat Berry Salad With Goat Cheese

• 1 1/4 cups wheat berries
• 2 1/2 cups English cucumbers, chopped
• 2/3 cup green onion, thinly sliced
• 1 1/2 cups arugula, chopped and loosely packed
• 6 tablespoons flat leaf parsley, minced
• 1 pint grape tomatoes, halved
• 1 tablespoon lemon, grated rind of
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon sugar
• 2 tablespoons extra virgin olive oil
• 3/4 cup goat cheese, crumbled (3 ounces)

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber, green onion, arugula, parsley and tomatoes.
3. Combine lemon rind, lemon juice, sugar, salt and pepper; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

cups wheat berries, cucumbers, green onion, arugula, flat leaf parsley, grape tomatoes, lemon, lemon juice, kosher salt, fresh ground black pepper, sugar, extra virgin olive oil, goat cheese

Taken from www.food.com/recipe/wheat-berry-salad-with-goat-cheese-378343 (may not work)