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This Wheat Berry Salad with Pomegranates and Pistachios Is a Quick and Easy Meal

This sweet-and-savory grain bowl features several tasty ingredients topped with a creamy, yogurt-based, lime-laced dressing.

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This sweet-and-savory grain bowl features several tasty ingredients topped with a creamy, yogurt-based, lime-laced dressing. (Feel free to use a dairy-free Greek-style yogurt.) Cubed tofu adds protein to make it a full meal. To make this recipe gluten-free, try sorghum or brown rice in place of wheat berries.

 


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Wheat Berry Salad with Pomegranates and Pistachios

 

Servings
4

Ingredients

  • 1 cup dry wheat berries

  • 1/2 cup low-fat plain Greek yogurt

  • 2 Tbs. lime juice

  • 2 Tbs. agave syrup

  • 1/2 cup pomegranate seeds

  • 1/2 small red onion, diced

  • 1/4 cup pistachios

  • 2 cups baby arugula

  • 8 oz. cubed cooked tofu

  • Crumbled goat cheese (optional)

Preparation

  1. Rinse wheat berries under cold running water in colander. Transfer to large, heavy saucepan, and add 2 cups water. Bring to a boil, reduce heat, and simmer, partly covered, 50 minutes to 1 hour, or until tender but suntil firm. Drain, rinse, and let cool.
  2. While wheat berries are cooking, whisk together yogurt, lime juice, and agave in small bowl. Set aside.
  3. Transfer wheat berries to large bowl, and add pomegranate seeds, onion, pistachios, arugula, and chicken or tofu. Add yogurt dressing, and toss to mix well. Season with salt and pepper.
  4. Chill 30 minutes before serving to allow flavors blend, or divide among four serving plates. Top with goat cheese, if desired, before serving.

Nutrition Information

  • Serving Size Per serving (with chicken)
  • Calories 370
  • Carbohydrate Content 49 g
  • Cholesterol Content 50 mg
  • Fat Content 7 g
  • Fiber Content 8 g
  • Protein Content 29 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 55 mg
  • Sugar Content 12 g