4 servings or 6 as a side.
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.
Per serving: calories 173, fat 3.6g, 17% calories from fat, cholesterol
8mg, protein 13.1g, carbohydrates 25.6g, fiber 13.2g, sugar 3.3g, sodium
177mg, diet points 1.6.
Source: 101 Cookbooks blog by Heidi Swanson http://www.101cookbooks.com/archives/arugula-pesto-wheat-berries-recipe.html