1 cup hard winter wheat berries
1 cup finely diced tomatoes
6 tablespoons good olive oil
3 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1/3 cup dried cranberries
1/4 cup pistachios
1/2 teaspoon freshly ground black pepper
Place the wheatberries and 3 cups of boiling in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
In a large bowl, combine the warm wheatberries, tomatoes, scallions, red bell pepper, cranberries and pistachios. Add the oil and vinegar. Season to taste with approx. 1/2 teaspoon each salt and pepper. Serve cold or at room temperature.