Wheat Berries with Grilled Mushrooms and Kale

Wheat Berries with Grilled Mushrooms and Kale
Servings: 4 Yield: servings Prep 20 mins Cook 15 mins Grill 16 mins


  • 1 1/4 cups quick-cook wheat berries
  • 5 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon plus 1/8 tsp black pepper
  • 12 ounces kale, trimmed
  • 10 ounces cremini mushrooms
  • 7 ounces shiitake mushrooms, stems removed and discarded
  • 1/3 cup walnuts, toasted and chopped
  • 4 poached eggs (optional)

Make It

1. Add wheat berries to a medium pot and fill with water. Cover and bring to a boil. Reduce to a simmer and cook for 15 minutes, until tender. Drain.

2. Meanwhile, heat a grill or grill pan to medium-high. Whisk 3 tbsp of the vinegar, 2 tbsp of the oil, the mustard, 1/4 tsp of the salt and 1/8 tsp of the pepper. Pour half the vinaigrette over kale leaves and toss well. Brush remaining vinaigrette over mushrooms (skewer cremini, if desired). Grill cremini for 4 minutes per side and shiitakes for 2 minutes per side, turning each once. Grill kale for 2 minutes per side, in 2 batches. Quarter cremini, slice shiitakes and chop kale, discarding stems on the latter. Stir into cooked wheat berries with walnuts and remaining 2 tbsp vinegar, 1 tbsp oil, 3/4 tsp salt and 1/4 tsp pepper. Top each serving with a poached egg, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 434, Fat, total (g): 18, chol. (mg): , sat. fat (g): 2, carb. (g): 55, fiber (g): 9, pro. (g): 15, sodium (mg): 630, Percent Daily Values are based on a 2,000 calorie diet.