Mediterranean Wheat Groat Salad with Pomegranate and Sun Dried Tomatoes

Bring 2 cups of water to a boil. Add wheat groats with salt and stir to combine. Return to a boil. Reduce to a simmer and cover. Cook for 20 minutes.

Meanwhile, bring a cup of water to a boil. Pour over sundried tomatoes in a small bowl and let sit for 20 minutes until tomatoes are rehydrated.

Slice cucumber in half lengthwise. Using a spoon, remove seeds. Slice each half in half crosswise. Take each quarter and slice lengthwise in four pieces about 1/2 inch wide. Then slice again to form pieces about 1/2 inch by 1/2 inch. Spread cucumber out on a paper towel and sprinkle evenly with 1 tsp of salt. Let sit.

Next, rinse basil and parsley and pat dry. Slice basil crosswise into a very thin chiffonade. Chop parsley finely. Add parsley and basil to a medium bowl. Crumble feta and add to bowl.

Fill a large bowl with cold water. Score pomegranate. Submerge pomegranate in water and break into pieces letting seeds sink to the bottom and pith float to the top. Remove pith and skin. Drain seeds in a colander. Add pomegranate seeds to bowl with herbs and feta.

After cucumber has been sitting for 15 minutes, pat dry and add to bowl. Remove sun-dried tomatoes from water. Thinly slice and add to bowl. When groats are cooked, stir in butter and oil with some cracks of black pepper.

Add groats to bowl with pomegranate and the rest. Add lemon juice and black pepper to taste. Stir all to combine. This can be eaten alone or is an excellent accompaniment to grilled lamb or chicken.

Amy's Note: Wheat groats can be found at Whole Foods and other specialty markets.