Wheat Berry, Golden Raisin & Pistachio Salad

Whole grain salads are the "new and improved" pasta salad. Whole grains are healthier than white pasta ~ and tastier, with a nutty and chewy texture. This delicious recipe calls for wheat berries, but you can use barley, brown rice, bulgar, farrow, or quinoa.


Serves 6

Ingredients
  • 1 cup uncooked wheat berries
  • 3 Tbsp shelled pistachios, thickly chopped
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 tsp honey
  • 1/2 tsp ground coriander
  • 1/2 tsp fresh ginger, peeled and grated
  • 1/4 cup green onions, thinly sliced
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 cup golden raisins
  • 1/4 tsp salt
  • 1/2 cup hummas (or substitute crumbled soft cheese such as goat or feta)
  • Spring mix (2 cups per serving)
Recipe

Place wheat berries and a pinch of salt in a medium saucepan. Cover with water extending 2 inches above wheat berries and bring to a boil. Cover, reduce heat to low and simmer 1 hour, or until tender. Drain and set aside.

While wheat berries are cooking, preheat oven to 350 degrees.

Place pistachios on baking sheet and bake in preheated oven for 5 minutes.


Combine oil, juice, honey, coriander, ginger, green onion, cilantro, raisins, and salt in a large bowl; stir with a whisk. 


Add hot wheat berries and stir to combine.

Add 2 cups of spring mix to each individual salad bowl; drizzle with olive oil and season with salt. Top each bowl with 1/2 cup of wheat berry mixture, 1/2 tablespoon of pistachios, and a dollop of hummus. Yummy??????

~ inspired by Cooking Light

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