| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 cloves garlic, minced
- 1 cup pitted and finely chopped Kalamata olives
- 1 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 cup fully cooked wheat berries
Instructions
- In a bowl combine all ingredients. Serve with crusty bread, on a salad or on its own.;
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 57 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 170 mg |
Reviews
A super easy recipe and very delicious. I mix this recipe with brown rice or wild rice.
this is a favorite–it’s so delish! chewy, salty, somewhat nutritious–and very good with a martini or a glass of wine.
After watching the show, I first tried an adaptation of this recipe by mixing up equal parts of cooked wheat berries with store-bought tapanade. I think this might work fine, but I didn’t particularly like the flavors of the particular tapanade I had decided to try. This morning I took the remainder of the wheat berries (which I had cooked in chicken broth for extra flavor) and combined it with equal amount of chopped kalamatas and a squirt of dijon. YUM! This is really delicious! Thanks Alton for a yummy and healthy snack.