Update: Arugula Pesto Wheat Berry Recipe

Tonight I made Heidi Swanson's Arugula Pesto Wheat Berryrecipe and my verdict is "meh."  My husband's verdict is two-thumbs-down with a pouty face.  That's pretty bad.

There're a few things that were going on here.  I absolutely do not think that this recipe was a dog.  I think I put too much pesto on my wheat berries, for starters.  So if you do make this, go easy at first and add more, which Heidi does encourage you to do.  I just thought the pesto was delicious and so I was in a "if some if good, hell, more is better!" place, and, well, I overdid it.

Second.  I did add the fried seitan, and although I've been wanting to like seitan forever now, I just don't.  The texture is too weird for me - if you're a seitan lover, put it in and you'll have a tasty, protein-packed meal.

Third.  Wheat berries are chewy.  They have a great, sort of nutty flavor, but they are work.  I like this, actually, but they are not for everyone - for instance, my poor husband.  I think these pushed him over the edge of his whole-foods tolerance.  He said "I like quinoa soooo much better."

Fourth.  The pesto.  I love arugula - it's peppery and fresh.  This pesto is an electric green color, toasty from the pine nuts, zesty from the fresh Parmesan.  I thought it was great.  Husband pronounced it "too green," both in color and flavor.  I tried some on our daughter's plain udon noodles and it was terrific.

I'm not giving up on this!  I have the leftovers in the fridge and tomorrow for lunch I'm going to try them again - the flavors will have melded well by then, and if it's still too much, I might put a mound of wheat berries, etc. on a bed of arugula and eat it that way.  Some chopped tomato might be great with it too. 

I'll let you know.