Wheat Berry Tapanade Recipe courtesy Alton Brown 3 cloves garlic, minced 1 cup pitted and finely chopped Kalamata olives 1 teaspoon salt 1/2 teaspoon Dijon mustard 1 cup fully cooked wheat berries In a bowl combine all ingredients. Serve with crusty bread, on a salad or on its own.

Recipe Summary Difficulty: Easy Prep Time: 20 Yield: 4 to 6 servings User Rating

Episode#: EA1G07
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