Name: Wheat Berry Pesto Salad
Ingredients: 2 cups soft white wheat berries; 1/2 teaspoon salt; 6-ounce jar pesto (for vegan use your favorite vegan pesto); 2 ounces Parmesean cheese, grated (omit for vegan); 3/4 pound raw asparagus, chopped; 2 tablespoons nutritional yeast (optional)

Description

Something different for vegetarians and vegans, loved by meat-eaters too!

Ingredients

Scale

2 cups soft white wheat berries
1/2 teaspoon salt
6-ounce jar pesto (for vegan use your favorite vegan pesto)
2 ounces Parmesean cheese, grated (omit for vegan)
3/4 pound raw asparagus, chopped
2 tablespoons nutritional yeast (optional)

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Instructions

In a saucepan, add wheat and enough water to bring the level two inches above the wheat berries.
Add salt and bring to a boil; simmer approximately one hour, until berries are tender but still have a little crunch and chewiness.
Drain and rinse.
In a bowl, combine cooked wheat berries with remaining ingredients.
Chill.
For the presentation above, place a large round cookie cutter on the plate and pack the salad into it. Carefully, lift the cookie cutter and garnish with asparagus tips.