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This is one of my favorite salad recipes. It’s light, healthy and simple to prepare. I am always on the hunt to eat different grains. Don’t get me wrong, I love my quinoa, rice, farro, and pasta, but sometimes it all gets boring. You know what I mean? I love the nutty flavor and crisp texture of wheat berries. I make this awesome Roasted Vegetable Wheat Berry Salad but I get bored eating the same thing over and over (and over) again. I decided to mix it up with some vegetables I had in my refrigerator and top it off with toasted pine nuts. I wish I could top everything off with toasted pine nuts.
Warm Spinach Mushroom Wheat Berry Salad
- 1 1/2 cup wheat berries
- 5 cups water
- 1 teaspoon salt
- 2 garlic cloves minced
- 2 tablespoon extra virgin olive oil
- 2 medium zucchini sliced
- 1 cup mushrooms sliced
- 2 cups spinach
- 1/4 cup fresh basil torn and chopped
- 1/4 cup pine nuts
- 1/4 cup freshly shredded parmesan cheese
- 1/4 cup green scallions sliced for topping
In a large saucepan, combine wheat berries, water and salt.
Bring to a boil, reduce heat, cover and simmer for 50-60 minutes until wheat berries are tender.
Drain water and set aside.
While wheat berries are cooking, add oil, garlic, zucchini and mushrooms to a large skillet. Cook over medium heat for about 5 minutes until vegetables are tender.
Add spinach and basil and cook for a few minutes, until spinach wilts.
Add wheat berries to skillet and mix well.
Place pine cuts in a separate small skillet. Stir well and let cook over low heat while stirring for 3-4 minutes until light brown.
Top warm salad with toasted pine nuts and parmesan cheese. Serve warm.