Wheat Berry and Orzo Salad With Orange Vinaigrette

• 1 cup orzo
• 1 cup wheat berries
• 2 oranges
• 1 cup freshly squeezed orange juice
• 1 cup extra-virgin olive oil
• 2 teaspoons champagne vinegar (or more to taste)
• Coarse salt and freshly ground pepper to taste
• 3 tablespoons toasted pine nuts
• 3 scallions, chopped

1. A day in advance cook the orzo in boiling salted water until tender.
2. Cook the wheat berries in boiling salted water until tender.
3. Drain and place in a mixing bowl.
4. Peel the oranges and cut them into segments.
5. Cut the segments into three-fourths-inch pieces.
6. Place the orange juice in a small saucepan and reduce to a glaze.
7. Remove from heat.
8. When the orange juice has cooled, add the oil and vinegar and mix well.
9. Season with salt and pepper and add to the orzo.
10. Toss well and refrigerate overnight.
11. Just before serving, add pine nuts and scallions.
12. Correct seasoning and serve at room temperature.

orzo, berries, oranges, freshly squeezed orange juice, extravirgin olive oil, champagne vinegar, salt, nuts, scallions

Taken from cooking.nytimes.com/recipes/10837 (may not work)