In 3-quart saucepan, bring water, bouillon and salt to a boil over medium-high heat. Add wheat berries; return to a boil. Reduce heat to low; cover and simmer 10 minutes.
Add barley and rice; cook an additional 50 minutes or until all grains are tender. Drain.
In large serving bowl, combine wheat berry mixture, apple, onion and raisins; mix well.
In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate 2 to 6 hours before serving. Just before serving, fold in pecans.