Brown-riced out? Shake your whole grains up by inviting chewy, nutty wheat berries to the table. Teamed with crunchy asparagus and a touch of tarragon, they offer an intriguing twist on this classic salute to spring. No asparagus in sight? Swap for snap peas — or frozen peas. Just make sure you cook all the veggies just until they're tender crisp. Serve this salad warm or at room temperature.

Ingredients

  • 2 cups plus ½ cup reduced-sodium chicken broth, divided
  • ½ cup wheat berries
  • 1 Tbsp plus 1 tsp extra-virgin olive oil
  • 1 medium shallot, minced
  • 4 oz (about ½ bunch) asparagus, ends trimmed and thinly sliced
  • ¼ medium red bell pepper, chopped into small pieces
  • ½ cup diced carrots
  • 2 Tbsp minced fresh tarragon leaves
  • 1 Tbsp fresh lemon juice
  • Salt and pepper

Instructions

  1. Bring 2 cups of the broth and 2 cups water to a boil in a medium saucepan over high heat. Add wheat berries; reduce heat to low and simmer, covered, for 45 minutes to 1 hour. Wheat berries should be tender yet chewy. Drain.
  2. Meanwhile, warm 1 tablespoon of the oil in medium nonstick skillet over medium heat. Cook shallot 3 minutes, stirring. Add asparagus, red pepper, and carrots; cook 3 minutes, stirring to coat. Add remaining ½ cup broth to skillet; bring to a simmer.
  3. In medium serving bowl, toss drained wheat berries with vegetables. Add tarragon, lemon juice, remaining 1 teaspoon oil, and salt and pepper to taste. Toss to coat. Serve warm or at room temperature.

Make Ahead: Salad can be made 1 day ahead. Refrigerate, tightly covered.

Serves 2

Nutritional Information

  • 1 serving = 280 calories
  • Vitamin C: 1 serving
  • Green/yellow vegetables: 1 serving
  • Other vegetables: ½ serving
  • Whole grains: 1 serving
  • Fat: ½ serving