Freekeh salad with raspberries

Prep: 25 minutes Cook: 30 to 40 minutes Makes: 6 servings (makes a generous 6 cups) 1 cup uncooked freekeh Water, for the freekeh 1⁄2 cup shelled, roasted unsalted pistachios 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon honey 1⁄4 teaspoon salt 1⁄8 teaspoon freshly ground black pepper 1⁄2 cup chopped parsley 1⁄4 cup chopped mint leaves 2 ribs celery, finely chopped 1 green onion, white and green parts, thinly sliced Half of one 6-ounce container raspberries, each berry cut in half (3 ⁄ cup) 4 1 Cook the freekeh according to the package directions. (Your package might suggest using 5 cups of water; we thought 3 cups were sufficient.) Drain and cool completely.

2 If your pistachios aren’t already roasted, toast them in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool completely, then coarsely chop and place in a bowl.

3 Whisk together the oil, lemon juice, honey, salt and pepper in a liquid measuring cup to form an emulsified dressing.

4 Add the freekeh, parsley, mint, celery, green onion and the dressing to the bowl with the pistachios; toss to coat evenly, then add the raspberries and toss gently to incorporate just before serving. (If they are quite ripe and soft, they may break down a bit; that’s OK.)

Nutrition information per serving: 220 calories, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 26 g carbohydrates, 3 g sugar, 7 g protein, 115 mg sodium, 5 g fiber