Edamame and Wheat Berry Salad

• 1 (16 ounce) bag frozen edamame
• 1 cup wheat berries (also called whole wheat kernals)
• 2 cups vegetable broth
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 teaspoons dried basil
• 1 teaspoon dried dill weed
• 1 teaspoon horseradish
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.
2. Cook the shelled edamame in boiling water as package instructions require.
3. Drain edamame and toss with wheat berries.
4. Remove any excess liquid that is made from this process by straining both together in a collinder.
5. Wisk all the ingredients for the dressing together and pour over salad.
6. Stir to coat.
7. Refridgerate after salad has cooled and serve the next day.

frozen edamame, also, vegetable broth, olive oil, lemon juice, whole grain dijon mustard, balsamic vinegar, basil, dill weed, horseradish, salt, black pepper

Taken from www.food.com/recipe/edamame-and-wheat-berry-salad-335350 (may not work)