Wheat Berry Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup(s) wheat berries |
1 cup(s) whole wheat penne (dry measure) |
2 tablespoon(s) fresh lemon juice |
1 tablespoon(s) olive oil |
2-4 tablespoon(s) red wine vinegar |
1 tablespoon(s) dijon mustard |
1 clove(s) garlic, minced |
salt & pepper, to taste |
2 tablespoon(s) fresh parsley, minced |
3 green onions, minced |
1/2 red onion, minced |
1 can(s) garbanzo beans, drained & rinsed |
1 cup(s) arugula |
2 cup(s) cherry tomatoes, halved |
4 tablespoon(s) parmagiano reggiano, shaved |
Directions:
1. Toast wheat berries in large saucepan over medium heat, stirring often, until fragrant and beginning to darken, about 5 minutes. Stir in 2 quarts of water and 1/4 teaspoon salt and bring to a simmer. Reduce heat to low, partially cover, and continue to simmer, stirring often, until tender, about 1 hour. Add penne for final 10 min. of cooking or cook separately, according to instructions.
2. While wheat berries are simmering, combine lemon juice through red onion in a large mixing bowl. Drain wheat berries and pasta, and rinse with ice water to cool. Stir into bowl, add garbanzo beans and arugula; adjust seasoning. Stir in cherry tomatoes and top with parmesan.
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