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


  • 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


  1. 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.
  2. In a large bowl, toss the dill sauce with the wheat berries. Add the snap peas and toss everything together.
  3. Top with the remaining 1 Tbs. of pistachios and the reserved dill fronds.

Nutrition Information

Per serving (1 cup):

  • Calories: 270
  • Total fat: 11 g
  • Sat fat: 1.5 g
  • Carbs: 37 g
  • Fiber: 8 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 9 g
  • Sodium: 250 mg

Photo: Kate Sherwood/CSPI.