Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Arugula Pesto Wheat Berries Recipe
05-21-2012, 03:02 PM
Post: #1
While this is a great salad, I wanted to make more of a meal out of it so I threw in some seitan. Wayne brings home packets of Sweet Earth brand seitan, and I like it. I also noted that cubes of cooked potatoes would be great here.
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
Place the wheat berries in a large mixing bowl and set them aside so they can come up to room temperature if you've had them in the refrigerator.
In the meantime, make the arugula pesto by combining the garlic, 1/2 cup of the pine nuts, most of the arugula, Parmesan, salt, and lemon juice in a food processor. Pulse a few times, and then begin to drizzle the olive oil into the mixture while continuing to pulse until the pesto is smooth. Taste, and adjust if needed with more salt or lemon juice.
Pour about half of the pesto over the wheat berries, add the seitan if you are using it, the reserved arugula, and about 1/4-1/2 cup of hot water (or reserved water from cooking the wheat berries). Toss until everything is well-coated. Add more pesto a bit at a time until the wheat berries are dressed to your liking - I actually go a bit on the heavy side with this particular combination.
Arrange on a platter and top with the olives, remaining pine nuts, and a bit of shaved Parmesan.
*To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Drain and set aside.
Serves 6 as a side, less as a main.
Prep time: 15 min - Cook time: 10 min


Attached File(s) Image(s)

      

Reply


Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Orange and Beet Salad Recipe ridhisheth 1 5,251 05-29-2012 03:32 PM
Last Post: bluecheese
  Potato Salad Recipe ridhisheth 0 4,930 05-21-2012 04:03 PM
Last Post: ridhisheth
  Pesto Pasta Salad Recipe ridhisheth 0 4,499 05-21-2012 04:02 PM
Last Post: ridhisheth
  Panzanella Bread Salad Recipe ridhisheth 0 4,014 05-21-2012 04:02 PM
Last Post: ridhisheth
  Oil-Poached Artichoke Heart Salad Recipe ridhisheth 0 3,349 05-21-2012 04:01 PM
Last Post: ridhisheth
  Nicoise Salad Recipe ridhisheth 0 3,527 05-21-2012 04:00 PM
Last Post: ridhisheth
  Moroccan Chickpea Barley Salad Recipe ridhisheth 0 4,227 05-21-2012 04:00 PM
Last Post: ridhisheth
  Mom's Warm Potato Salad Recipe ridhisheth 0 3,743 05-21-2012 04:00 PM
Last Post: ridhisheth
  Molded Rhubarb Rosemary Cucumber Salad Recipe ridhisheth 0 3,683 05-21-2012 03:59 PM
Last Post: ridhisheth
  Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette Recipe ridhisheth 0 3,645 05-21-2012 03:59 PM
Last Post: ridhisheth

Forum Jump:


User(s) browsing this thread: 1 Guest(s)