Arugula Pesto Wheat Berries Recipe

87 faves | 2 recommends
More from this source
101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
573
FAT
175%
CHOL
4%
SOD
2538%

Comments

Add a comment

Ingredients for 6 servings

3 cups cooked wheat berries*

3 medium garlic cloves

2/3 cup pine nuts (or sliced almonds), toasted (divided)

3 cups loosely packed arugula leaves

1/2 cup freshly grated Parmesan

2 big pinches salt

1 tablespoon fresh lemon juice

1/3 cup olive oil

1/3 cup black Kalamata olives, chopped

4 - 6 ounces seitan, (optional), chopped and pan-fried into crispy bits in a bit of oil

a bit of shaved Parmesan as garnish

You might also like

Light And Fresh Wheat Berry Salad
Spoon Fork Bacon
Monina's Wheat Berry Salad
The Family Dinner
Whole-Wheat Pancakes With Berry Compote
Whole Living
Roasted Root Vegetable And Wheat Berry Salad
David Lebovitz
Tomato Poached Eggs With Kale And Wheat Berries
Not Without Salt
Wheat Berry Salad With Apricots And Green Onions
Foodess
Wheat Berry Waldorf Salad
Whole Foods Market
Wheat Berry Salad
Whole Foods Market
Wheat Berry Salad With Lemon-Tahini Dressing
Pamela Salzman
Winter Wheat Berry Salad With Figs & Red Onion
The Kitchn