One part wheat berries to 3 parts stock in a rice cooker is my preferred way of cooking wheat berries. The crunchy chewy texture from cooking in the rice cooker is perfect for this salad.
Roasted winter squashes, turnip, rutabaga, golden beets, sweet potatoes are all wonderful additions. Cooked brown lentils bring some more texture and protein. Toss with favorite vinaigrette and serve warm or cold.