1 C wheat berries
1/2 C wild rice
1/4 C vinaigrette or Italian salad dressing
1/2 t salt
1 t basil
1 T dijon mustard
1/2 C dried cranberries, cherries, or diced dried apricots
1/4 C green onions, sliced
1/2 C coarsely chopped pistachios
In pressure cooker, bring 3 cups water to boiling. Add wheat berries and rice. Bring to pressure and cook for 40 minutes. Remove from heat and allow pressure to drop naturally. Open lid and drain. In a bowl, mix the vinaigrette, salt, basil, and mustard. Add the wheat and rice mixture, the dried fruit, and the green onions. Cover and chill for at least 4 hours, or overnight. Just before serving, stir in the pistachios.

Variation:
I just made this with 1/2 C diced dried pears for the fruit. Instead of the pistachios, I drained and diced a can of water chestnuts. The water chestnuts give a lighter texture than the nuts, but still add plenty of crunch.