Wheat Berry Salad with Raisins and Pistachios

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 3 Tbsp. olive oil, divided 
  • 1 cup uncooked wheat berries 
  • 3 cups vegetable broth 
  • Coarse salt and ground black pepper  
  • 2 Tbsp. fresh lemon juice 
  • 2 tsp. honey 
  • ½ tsp. ground coriander 
  • ½ tsp. fresh ginger, peeled and grated 
  • ½ cup golden raisins 
  • 2 Tbsp. fresh cilantro, chopped 
  • 3 Tbsp. shelled pistachios, toasted 
  • ½ cup crumbled goat cheese 



  1. Heat 1 tablespoon olive oil in a large saucepan to medium heat. Add wheatberries and saute 1-2 minutes, until translucent. Add vegetable broth and a dash of salt and pepper and bring to a boil; reduce to a simmer, place a lid on the pot, and cook for about 40-60 minutes, until tender. Drain excess liquid, allow to slightly cool, then place in a covered bowl in the refrigerator to cool. 
  2. In a small bowl, whisk together remaining olive oil, lemon juice, honey, coriander, ginger and a dash of salt and pepper. Taste and adjust seasoning, if necessary. 
  3. Combine cooled wheat berries, dressing, raisins, cilantro and 2 tablespoons of pistachios in a large bowl. Top with remaining pistachios and goat cheese. 


Serves 6


Nutrition Facts