Rebecca's Recipes: Wheat Berry Salad w/ Winter Fruit, Pistachios & Ginger

A tore this recipe out of Food and Wine magazine and have had it laying around in a stack of magazines and tear sheets in my living room for quite some time now. Well last week I decided I needed to a) go through that pile and b) cook a dish I could eat throughout the week. Here it is...my new favorite recipe: Wheat Berry Salad with Winter Fruit, Pistachios and Ginger. The original recipe calls for Farro but I replaced it with Whole Grain Wheat Berries and well, it was just as delicious!

Even Beau loved this healthy recipe when he stated, "Hey, that cous cous like stuff in the fridge, did you make it? It is delicious!" Yep, it is. For a snack, for lunch, dinner or I'm even thinking as a little healthy breakfast alternative.

Bon Appetit! xoxo~Becca

INGREDIENTS

1. Salt

2. 1 1/2 cups wheat berries (10 ounces)

3. 1 teaspoon finely grated orange zest

4. 1 tablespoon fresh orange juice

5. 1 tablespoon fresh lemon juice

6. 1 tablespoon finely grated ginger

7. 1/4 cup extra-virgin olive oil

8. 1/4 cup golden raisins

9. 1/4 cup dried sour cherries

10. 2 scallions, thinly sliced

11. 1/3 cup salted roasted pistachios, chopped

12. 1/4 cup chopped mint

13. 2 tablespoons chopped cilantro

INSTRUCTIONS:

1. Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water.

2. Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with salt.

3. Add the warm farro to the dressing along with the raisins and cherries and toss well. Let stand until the farro is almost cool. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.

MAKE AHEAD

The salad can be kept at room temperature for up to 4 hours.