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1/4 cup lowfat (1%) milk
2 tablespoons Cabot 2% Plain Greek-Style Yogurt
1 tablespoon olive oil
2 green onions, finely chopped
1 stalk celery, diced
1 garlic clove, minced
2 teaspoons grated orange zest
2 cups cooked wheat berries
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
1 ounce Cabot Sharp Light Cheddar, grated (about 1/4 cup)
2 tablespoons toasted slivered almonds
Salt and ground black pepper to taste

1. In small bowl, whisk together milk and yogurt; set aside.

2. Heat oil in large skillet. Add green onions, celery, garlic and orange zest and cook, stirring, until vegetables are soft, about 4 minutes.

3. Whisk in reserved yogurt mixture, then stir in wheat berries, parsley and basil; continue stirring until heated through.

4. Remove from heat and stir in cheese and almonds. Season with salt and pepper.

Recipe courtesy of Diane Henderiks.