Wheat Berry Salad with Raisins and Pistachios

• 1 cup uncooked wheat berries (hard winter wheat)
• 3/4 teaspoon salt, divided
• 3 tablespoons shelled pistachios
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/2 teaspoon ground coriander
• 1/2 teaspoon grated peeled fresh ginger
• 1/2 cup golden raisins
• 1/4 cup thinly sliced green onions 
• 2 tablespoons chopped fresh cilantro
• 1/2 cup (2 ounces) crumbled goat cheese

 Preheat oven to 350°.

Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.

Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.

Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.

Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with goat cheese.

Serves 6 (1/2 c.); 240 calories

VERDICT:  Nicely balanced and delicious.  I thought it was a bit wasteful to heat up the oven for 3 T. of pistachios, so I didn't, and I think it's still good. Keep.