1. Preheat oven to 425 degrees. Bring a medium pot of water to a boil over high heat. When water is boiling, add wheat berries and a generous pinch salt.
2. Cook until tender but still chewy, 25-30 minutes. Drain and cover to keep warm.
3. Prep ingredients: Zest the lemon, cut if half and juice. Rinse parsley (cilantro?) and roughly chop leaves, discarding stems.
4. Stir in juice of 1/2 the lemon, include parsley / cilantro, slivered almonds and 1 teaspoon olive oil. Taste and add salt and pepper as needed.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 37 (67%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 125.9mg||3 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 3.9g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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