Cooking Instructions
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Step 1
Combine
Dry Wheat Berries (1 1/2 cups)
with 3 cups water, bring to a boil and let simmer for 55-60 minutes.
Step 2
Set oven to 400 degrees F (200 degrees C).
Step 3
Combine
Asparagus (1 bunch)
,
Olive Oil (1 Tbsp)
,
Shallots (1 Tbsp)
, and half of the
Garlic (2 cloves)
on a baking sheet, stir to evenly coat asparagus. Roast for 15 minutes or until tender.
Step 4
In a large bowl, combine
Rye Bread (5 slices)
,
Olive Oil (1 Tbsp)
rest of the
Garlic (2 cloves)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Lay out pieces of bread in a single layer on a baking sheet. Bake for 15 minutes or until toasted.
Step 5
Combine juice and zest from the
Lemon (1)
,
Olive Oil (3 Tbsp)
,
Dijon Mustard (1 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a jar or bowl, whisk or shake the jar to combine.
Step 6
In a large bowl, combine wheat berries, asparagus,
Artichoke Hearts (1 jar)
,
Frozen Green Peas (1 cup)
, rye bread croutons and dressing.
Step 7
Garnish with
Fresh Mint Leaves (to taste)
,
Scallions (to taste)
, and
Feta Cheese (to taste)
. Enjoy!
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