Wheatberry Salad With Beets, Apricots And Walnuts

• 1/2 pound dried apricots
• 1/2 cup apple cider
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 tablespoon grated orange rind
• 1 tablespoon Pernod
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 cup wheatberries, soaked in cold water overnight, then drained
• 4 cups chicken broth
• 6 medium beets, cleaned
• 8 shelled walnuts, lightly toasted and finely chopped
• 1/2 cup minced parsley leaves
• 2 tablespoons walnut oil

1. Combine the apricots and apple cider in a small bowl.
2. Soak until plumped, about 1 hour.
3. Drain, chop finely and set aside.
4. Make a vinaigrette by combining the lemon juice, orange juice, orange rind and Pernod in a large glass or ceramic bowl.
5. Season with the salt and pepper.
6. Set aside.
7. Combine the wheatberries and chicken broth in a saucepan.
8. Bring to a boil, reduce the heat to medium low and simmer until partially cooked, about 15 minutes.
9. Drain.
10. Add to the vinaigrette.
11. Toss.
12. Set aside.
13. Combine the beets and 3 cups of cold water in a saucepan.
14. Simmer over medium heat until tender, but not soft, about 20 minutes.
15. Drain.
16. Rinse under cold running water until cool.
17. Peel.
18. Cut into 1/2-inch dice.
19. Add to the salad and toss.
20. Add the apricots, walnuts and parsley and toss.
21. Drizzle with walnut oil.
22. Toss again.
23. Season with salt and pepper.
24. Divide among 4 plates and serve.

apricots, apple cider, lemon juice, orange juice, orange rind, pernod, salt, freshly ground pepper, wheatberries, chicken broth, beets, walnuts, parsley, walnut oil

Taken from cooking.nytimes.com/recipes/3000 (may not work)