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.
This was a wonderful dish! I didn't have fresh ginger or coriander, so I used a pinch of ground ginger and a dash of nutmeg. I also added a little more sweetness to the dressing with stevia extract. Also, mixed in some currants. The complex flavors and textures made this a winner!
I was looking for a recipe to use up wheat berries, and loved this one. I used regular raisins and feta cheese and omitted the cilantro. I'll make this again. It would be pretty with dried cranberries and fresh parsley.
We loved this. I didn't have lemons or the juice so I used lime. I also forgot the fresh ginger so used powdered and it still was so good that my husband doesn't even want to try it with lemon juice. It is a frequent do over in our house. I especially loved the chewy quality of the wheat berries.
Loved the salad. The only change I made was to use walnuts as thats what I had on hand. The flavor was terrific and this would make a wonderful addition to a picnic or potluck menu. I'm also sharing with one of my friends who has a vegetarian child. Thanks again!