Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (6)
Can you please add this recipe to the app?
What is the best way to cook wheat berries? Thanks
I made this for lunch and my family loved it. The sauce was thin at first but then thickened a bit, which I expected. I made double the amount of sauce and added onions. Thank you for an easy, yummy recipe.
Another fabulous recipe I have made twice. I could not find the broccoli rabe, but used spinach the first time and broccoli the second.
This is Australia not America, whats wheat berries?
Whats broccoli rabe
Whats a red pepper?
Wheat berries are the whole wheat grain from which flour is ground. You could serve this with any cooked whole grain: brown rice, quinoa, etc.
Broccoli rabe is also known broccoli raab or rapini. It’s a cousin to broccoli. You could substitute broccoli florets for it if desired.
A red pepper is a red capsicum. (Sweet/not hot capsicums are called “bell pepper” or “green/red/yellow pepper” in the U.S.)
Hope that helps!