Rye Berry Salad With Orange Vinaigrette

• 3 cups water
• 1 cup uncooked rye berries or wheat berries
• 1 cup hot water
• 3 tablespoons dried currants
• 1 1/2 cups finely chopped celery
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped shallots
• 1 tablespoon grated orange rind
• 1 tablespoon fresh orange juice
• 2 teaspoons Champagne vinegar or white wine vinegar
• 2 tablespoons olive oil

1. Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.
2. Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.
3. Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.
4. Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.
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water, uncooked rye berries, water, currants, celery, parsley, salt, freshly ground black pepper, shallots, orange rind, orange juice, vinegar, olive oil

Taken from www.myrecipes.com/recipe/rye-berry-salad-with-orange-vinaigrette (may not work)