Go Back
5 from 1 vote
Warm Spinach and Mushroom Wheat Berry Salad from Lauren Kelly Nutrition
Warm Spinach Mushroom Wheat Berry Salad
Servings: 6 -8 servings
  • 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
  1. In a large saucepan, combine wheat berries, water and salt.
  2. Bring to a boil, reduce heat, cover and simmer for 50-60 minutes until wheat berries are tender.
  3. Drain water and set aside.
  4. 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.
  5. Add spinach and basil and cook for a few minutes, until spinach wilts.
  6. Add wheat berries to skillet and mix well.
  7. 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.
  8. Top warm salad with toasted pine nuts and parmesan cheese. Serve warm.