Snappy Wheat Berries

Wheat berries are nutty-tasting whole wheat kernels. To make 2 cups, bring 4 cups of water to a low boil, add 1 cup wheat berries, cook about 20 minutes, and drain. This dish will be on the table 15 minutes later.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes
Serves: 4

Ingredients

1 cup fresh dill fronds
a few fresh mint leaves (optional)
2 Tbs. extra-virgin olive oil
½ tsp. kosher salt
freshly ground black pepper, to taste
3 Tbs. + 1 Tbs. chopped pistachios
2 cups cooked wheat berries, warm or cold
2 cups snap peas, trimmed and sliced

Instructions

Make the dill sauce: In a blender, combine all but a few dill fronds with the mint (if using), olive oil, salt, pepper, 3 Tbs. of pistachios, and ¼ cup of water. Blend until smooth, 30–45 seconds.
In a large bowl, toss the dill sauce with the wheat berries. Add the snap peas and toss everything together.
Top with the remaining 1 Tbs. of pistachios and the reserved dill fronds.