To cook the berries, I covered them with water, brought to a boil, lowered the heat to a gentle simmer, and cooked until done, replenishing the water when necessary to keep the berries covered. I don't know how long I cooked them for - it was somewhere between 30 and 60 minutes - I just let 'em simmer until they were done to my liking, then drained.
cilantro or parsley
red or green (or both) onion
Mix everything together to taste.
Mix spices into honey. Mix everything together.
I was really pleased with both dishes. The wheatberries are crunchy-chewy, slightly reminiscent of brown rice, with a pleasant taste, but mild enough to be versatile.
A nice multi-tasking grain - tasty, healthy, and possessing the textural attributes that I appreciate (i.e. no mushy). I'd love to make wheatberries a staple in my kitchen. If you have any favorite wheatberry (or brown rice, or lentil, since it appears that they're good substitutes) recipes, please let me know!