I am a grain-salad addict, I can't get enough and I am always looking for more ideas. Wheatberries and Wild Rice are a great combo, easily cooked together. I've use soft-white wheatberries here, if you go with hard-red wheatberries, you may want to cook the grains separately, as the soft-white seem to be a little quicker cooking. <br /> <br /> <br /> <br />The sharp eye will notice a few edamame in my photo, I didn't have enough favas or soybeans to do the job, so just I used both. I think the creamy fava sets off beautifully against the chewy grain and crunchy sunflower seeds, but edamame is delicious, and I'd try limas too. As fava season is so short, it is nice to make the recipe a little less limited. <br /> <br /> <br /> <br />Also, ladies and gents, my three-year-old and I are divided on the feta v. ricotta salata issue, so feta is usually what we have about. Personally, I would have used diced ricotta salata if I had had my druthers. 'We' are into firm and sheepy, so Bulgarian is our drug of choice. If you have fantasies of veganifying this recipe, chopped Kalamata olives would be pretty sweet, in fact I might just throw them in *with* the cheese next time around...

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