Wheat Berry and Summer Vegetable Sauté

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Wheat Berry and Summer Vegetable SautéRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Combining a wheat berry mixture in a sauté of summer vegetables makes this an excellent summer side. 

Serves 4


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1 cup chopped onion
1 tablespoon olive oil
1 1/2 cups chopped zucchini
1 cup corn kernels
1 cup chopped yellow squash
1 cup chopped red bell pepper
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (14.5-ounce) can rinsed and drained unsalted navy beans
2 tablespoons shaved Parmesan


Hands-on: 20 Minutes
Total: 20 Minutes

Sauté onion in olive oil in a large skillet over medium heat 4 minutes. Add zucchini, corn kernels, yellow squash, and bell pepper; cook 5 minutes. Add wheat berry mixture, 1/2 cup herb mixture, butter, salt, pepper, and beans; cook 2 minutes. Place 1 3/4 cups vegetable mixture in each of 4 bowls; top evenly with 1/4 cup herb mixture and shaved Parmesan.

Created date

June 2015

Nutritional Information

Calories 416
Fat 13.3 g
Satfat 3.6 g
Monofat 7.1 g
Polyfat 1.2 g
Protein 14 g
Carbohydrate 64 g
Fiber 13 g
Cholesterol 10 mg
Iron 5 mg
Sodium 503 mg
Calcium 134 mg