Combine 6 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well. Refrigerate until chilled.
Combine the blueberries, chilled Grano, celery, onion and dill in a medium-size bowl. In a small bowl, whisk together lime juice, honey, dry mustard and paprika. Toss dressing with Grano salad. Serve on a bed of fresh spinach leaves.
Adapted from a recipe by Betsey Kurleto in The Detroit News Food section, June 17, 1997.