Wheat Berry & pistachio salad w/Goat Cheese

You will need:

1 cup uncooked wheat berries
3/4 teaspoon salt, divided
1/4 teaspoon red pepper flakes (you know I love a KICK in my dishes)
3 tablespoons shelled pistachios
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup golden raisins
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
1/2 cup (2 ounces) crumbled goat cheese

Preheat oven to 350°.
Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.
Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.
Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add warm wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.
Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with crumbled goat cheese.