Wheat Berries with Pesto

Wheatberries with Pesto
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings


1 1/2cups wheat berries
3 to 3 1/2cups water
1/2cup jarred basil pesto
1 1/2cups cherry tomatoes, cut into halves


  1. Soak wheat berries in water overnight.
  2. Drain water and fill pot with fresh water (3 to 3 ½ cups) until the wheat berries are covered. Bring water to a boil; cover and reduce heat to a simmer. Cook until grains are tender yet chewy, 1 to 1 1/2 hours.
  3. Drain wheat berries; stir in pesto and tomatoes. 

Recipe courtesy of Turnbull Creek Farm, Bon Aqua, Tenn.

Nutritional Info *per serving

  • Calories 270
  • Fat 10g
  • Cholesterol 5mg
  • Sodium 160mg
  • Carbohydrate 37g
  • Fiber 7g
  • Protein 10g