Instructions: To make the Sprouted Wheat And Lentil Pilaf: Combine the wheat berries in a saucepan with about 2 cups of water and half a teaspoon of salt. Bring the water to a boil, lower the heat, cover the pan and simmer the wheat for about 15 minutes. Stir in the sprouted lentils, cover the pan again, and simmer until the lentils are tender but not mushy, about 10 more minutes. Strain the wheat berries and lentils and set them aside.

Meanwhile, heat the oil in a large nonstick pan, add the chopped onions and a good dash of salt, and cook the onions over low heat, stirring often, until theyre soft and caramel-colored. This must be done slowly - it might take about 45 minutes - but the onion will develop a seductively rich flavor, both sweet and savory. When the onion is golden brown, stir in the steamed wheat and lentils, and cook everything together for just a few minutes, tossing gently. Taste it, and correct the salt if needed.

To make the Salad: Mix together the pilaf, grapes, olives and most of the almonds, and toss. Make a mixed green salad and dress it lightly with olive oil and just a touch of balsamic vinegar. Add salt and pepper to taste.

Pile the dressed greens in a shallow serving bowl, and spoon the pilaf mixture over them. Crumble the feta over the pilaf, and scatter the last of the slivered almonds on top. At the table, toss everything together before serving.

This recipe yields 6 servings.

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