Wheat Berry and Arugula Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Y, cup wheat berries Salt and pepper % cup canned chickpeas, rinsed cup jarred roasted red peppers, rinsed, patted dry, and chopped fine 1 ounce feta cheese, crumbled (y. cup) 3 ounces (3 cups) baby arugula DRESSING y, cup orange juice 2 tablespoons minced fresh cilantro1 tablespoon lime juice 1 tablespoon extra-virgin olive oil 1 teaspoon honey 1 garlic clove, minced y. teaspoon ground cumin Ya teaspoon salt Pinch cayenne pepper
1. FOR THE SALAD: Bring Z quarts water to boil in large pot. Stir in wheat berries and l4 teaspoon salt, partially cover, and cook, stirring often, until wheat berries are t nder but still slightly chewy,
I about 1 hour. Drain wheat berries, spread them lout on rimmed baking sheet, and let cool to f room temperature, about 30 minutes.
2. FOR THE DRESSING: Meanwhile, bring orange juice to simmer in small saucepan over medium-high heat. Reduce heat to medium and simmer until juice is syrupy and has reduced to l4 cup,8 to 10 minutes. Transfer reduced juice to medium bowl and r frigerate until cool, about 10 minutes. Whisk in cilantro, lime juice, oil, honey, garlic, cumin, salt, and cayenn .
3. Combine cooled wheat berries, chickpeas, peppers, and feta in large bowl. Drizzle half of dressing over wheat berry mixture and toss gently to coat. Season with salt and pepper to taste.
4. In separate bowl, toss arugula with remaining dressing. Divide arugula between 2 plates f and top with wheat berry mixture. Serve.
Serving Size: Serves 2
I about 1 hour. Drain wheat berries, spread them lout on rimmed baking sheet, and let cool to f room temperature, about 30 minutes.
2. FOR THE DRESSING: Meanwhile, bring orange juice to simmer in small saucepan over medium-high heat. Reduce heat to medium and simmer until juice is syrupy and has reduced to l4 cup,8 to 10 minutes. Transfer reduced juice to medium bowl and r frigerate until cool, about 10 minutes. Whisk in cilantro, lime juice, oil, honey, garlic, cumin, salt, and cayenn .
3. Combine cooled wheat berries, chickpeas, peppers, and feta in large bowl. Drizzle half of dressing over wheat berry mixture and toss gently to coat. Season with salt and pepper to taste.
4. In separate bowl, toss arugula with remaining dressing. Divide arugula between 2 plates f and top with wheat berry mixture. Serve.
Serving Size: Serves 2
Nutritional Info Amount Per Serving
- Calories: 324.6
- Total Fat: 10.7 g
- Cholesterol: 5.0 mg
- Sodium: 668.9 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 6.6 g
- Protein: 10.9 g
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