1 Pound wheat berries
½ Pound dried cranberries
3 Scallions, sliced thinly
12 Ounces dry apricots, chopped into coarse pieces
1 Cup shelled Kings pistachios
¼ Cup red wine vinegar
1/3 Cup olive oil
1. Cook Wheat berries in boiling salted water and reduce to a simmer until al dente (approx. 15 minutes). Chill.
2. Place shelled pistachios on a cookie sheet and toast until golden brown and fragrant. Chill.
3. Combine all ingredients in a bowl and mix to incorporate all flavors. Adjust seasoning with salt and pepper.