Wheat Berry Salad with Raisins and Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup(s) uncooked wheat berries |
3/4 teaspoon(s) salt, divided |
3 tablespoon(s) shelled pistachio nuts |
2 tablespoon(s) olive oil |
2 tablespoon(s) fresh lemon juice |
2 teaspoon(s) honey |
1/2 teaspoon(s) ground coriander |
1/2 teaspoon(s) grated fresh ginger |
1/2 cup(s) golden raisins |
1/4 cup(s) thinly sliced green onions |
2 tablespoon(s) fresh parsley |
2 ounce(s) crumbled goat cheese |
Directions:
1. Place wheat berries and 1/2 tsp. salt in a med. saucepan. Cover with water to 2 inches above berries & bring to a boil. Cover, reduce heat to medium-ow, and simmer for one hour or until tender. Drain. Place pistachios on a baking sheet and toast for 8 minutes in the oven on 350, stirring once. Cool slightly and chop. Combine oil, lemon juice, honey, coriander, ginger and 1/4 tsp. salt in a bowl, whisking to blend. Add hot wheat berries and raisins; stir well to combine. Let stand at room temp for 20 minutes or until cool. Add nuts, 1/4 cup green onions and parsley. Sprinkle with goat cheese. Note: this is the same recipe from Cooking Light April 2010, reproduced as my recipe because the site wouldn't let me save it!
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