Asian wheat berry salad

Makes about 5 cups

3/4 C wheat berries (you can substitute spelt if you like)
2-1/2 C water

2 T soy sauce
1 T sesame oil
2 T vegetable oil
2 T rice vinegar
1-1/2 t honey
Scant teaspoon of Asian chili paste, such as Srichacha
1-1/2 t finely minced ginger
3 cloves garlic, crushed

1 C cooked, shelled edamame beans
1 red bell pepper, diced
1 C thinly sliced mushrooms
3 green onions, sliced
3 T parsley
1 carrot, peeled and sliced thinly
1 C sliced or grated cabbage

Cook the wheat berries or spelt: In a pressure cooker, combine with the water and cook at high pressure for 35 minutes. Turn off the burner and allow the pressure to drop naturally for about 10 minutes. Without a pressure cooker, simmer the wheat berries or spelt in the water for about an hour. Drain excess water.

Whisk together dressing ingredients. Toss with cooked grain and remaining ingredients. Allow to sit for 30 minutes, so flavors blend before serving. Serve at room temperature.