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Wheat Berry Salad with Raisins and Pistachios

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 1/2 cup)
Myth-Buster Recipe. Eating fiber-rich whole foods is the best way to gain this essential component of your diet. Whole-grain wheat berries are chewy, mild, and packed with fiber. Prep all the ingredients while the grain cooks.

Ingredients

  • 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

Nutrition Information

  • calories 240
  • fat 8.9 g
  • satfat 2.3 g
  • monofat 4.8 g
  • polyfat 1.3 g
  • protein 7.2 g
  • carbohydrate 36.8 g
  • fiber 5 g
  • cholesterol 4 mg
  • iron 0.7 mg
  • sodium 284 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

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