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Arugula Pesto Wheat Berries

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I meant to post this weeks ago, but my notes were somehow buried in a blizzard of files on my desktop. Better late than never, right? Here goes. I had a good-sized bag of arugula left-over from my nephew Jack’s first birthday party and needed to use it up. I decided to give the bulk of it a whirl in the food processor and turn it into an arugula pesto of sorts. Not very creative, I’ll admit, but the resulting puree was great – electric-green with a peppery kick. It’s just the sort of thing to slather on a sandwich, dollop over hot pasta, or you can do what I did, and work it through a bowl of plump, chewy wheat berries. The bite of the arugula is tamed by the creaminess of the pine nuts, and the saltiness of the grated Parmesan and chopped Kalamata olive offsets the wheat berries nicely.

At $1 per pound the Massa Organics wheat berries were the deal of the year for me. I usually hit the Massa stand for their brown rice (which they are famous for) or their almond butter – but couldn’t resist the wheat berries when I came across them. These wheat berries have a beautiful, barely-noticeable red blush when cooked, and they plump into perfect oblong orbs that look like they might pop between your molars.

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