Instructions: * Note: Once wheat berries are cooked and softened, they can be stored in the refrigerator for five days or frozen for up to one month. To cook them, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, then reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. Youll have about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags.

Toss together cooked wheat berries, celery, apricots, orange juice, honey, zest, mustard, hot sauce, salt and pepper to taste in medium bowl. Toss well. Taste and adjust seasonings. (Can be served immediately but is best refrigerated 3 hours or overnight for berries to absorb flavors.)

Arrange spinach leaves on 4 dinner plates. Spoon salad over, dividing evenly.

This recipe yields 4 servings.

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