Wheatberry-bean salad

Orzo salad with basil-sherry vinaigrette

Accompany this healthful salad with soup and crispy crackers for a lunch that’s both light and satisfying.

4 cups water

Dash of salt

1 cup wheatberries

2 tablespoons olive oil

1 cup coarsely chopped red onion

2 cups sliced cremini mushrooms

½ cup Gewurztraminer or other medium-sweet, fruity white wine

One 15-ounce can garbanzo beans, drained and rinsed

¼ cup fresh lemon juice

2 tablespoons coarsely chopped fresh flat-leaf parsley

¼ teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

Bring the water to a boil in a large saucepan over high heat; add the salt. Rinse the wheatberries in a strainer under cool water, and then add to the saucepan. When the water returns to a boil, reduce the heat to low; cover and simmer, adding more water if necessary, until the wheatberries are tender, about 1 hour. Drain if necessary. Spread the wheat berries on a baking sheet to cool.

Meanwhile, heat the olive oil in a medium saute pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in the mushrooms and wine; simmer, uncovered, stirring occasionally, until the mushrooms are tender, about 8 minutes.

Stir the mushroom mixture and the remaining ingredients into the wheatberries. Taste and adjust the seasoning.

Transfer the salad to a covered container and refrigerate for at least 2 hours or for up to 3 days. Serve chilled or at room temperature.