Spanish Wheat Berry Salad

6 Tbs olive oil
1 1/2 cups wheat berries, rinsed and drained
1 Tbs sherry vinegar
1 Tbs lemon juice
1 clove garlic, minced
1 red bell pepper, chopped
1/4 cup chopped toasted almonds
1/4 cup chopped shallots
1/4 cup chopped flat-leaf parsley
1/4 cup (1 oz) shaved manchego cheese or Pecorino Romano cheese, optional

1) Heat 1 Tbs oil in 6qt pressure cooker over medium-high heat. Add wheat berries, and saute 5 minutes, or until toasted. Add 4 1/2 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 30 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain wheat berries.
2) Whisk together remaining 5 Tbs oil, vinegar, lemon juice and garlic in large bowl. Season with salt and pepper, if desired. Add wheat berries, bell pepper, almonds, shallots and parsley, and toss to combine. Season with salt and pepper, if desired. Sprinkle with cheese, if using.

Review: I lack sherry vinegar and manchego cheese, and I lack a pressure cooker. So, I tweaked the recipe, cooking the wheat berries on high heat, lid on the pot for half an hour and it worked. For the vinegar, I used 1 1/2 tsp of sherry and 1 1/2 tsp of white wine vinegar. I can't find sherry vinegar in town and looked on amazon to find it's super expensive. Bummer. This recipe came out just fine, despite the many things I lack. Parmesan cheese is probably better than manchego, anyway. ;) And, because of this recipe, Mike has decided wheat berries are his new favorite thing and I have to find more recipes. Can do! Also, do be warned that wheat berries contain MASSIVE amounts of fiber.