lunch recipe · #00538
Navy Bean Asparagus Dill Wheat Berries Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 62 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook50 min
Inactive0 min
Total62 min
Ingredients
- 1 cupWheat Berries
- 3 cupsWater
- 8 ozCanned Navy Beans
- 8 ozAsparagus
- 1 tbspOlive Oil
- 1 tspDill
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Wheat Berries. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 50 minutes until tender.
- Drain and rinse the Canned Navy Beans. Wash the Asparagus under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Asparagus until tender, then stir in the Canned Navy Beans, Dill, remaining Table Salt, and Black Pepper until hot.
- Divide the Wheat Berries among bowls and top with the Canned Navy Beans and Asparagus mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11.6 g
- Carbohydrates
- 48.1 g
- Fat
- 4.4 g
- Fiber
- 10 g
- Sodium
- 635.9 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.