Wheat Berries

Wheat Berries with Vegetables

Wheatberries+with+Vegetables.jpg

Makes 4-6 servings. 

This dish is nutty, chewy, full of iron and protein. If you soak the berries overnight, it cuts down on the cooking time. I also add a variety of vegetables. You can experiment which vegetables you would like to add, or just serve it plain.

WHEAT BERRIES:

  • 1 cup wheat berries

  • 1¼ cups water

  • ¼ teaspoon kosher salt

  • 1 tablespoon extra-virgin olive oil

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil

  • ½ cup frozen corn, thawed

  • ½ cup frozen shelled edamame, thawed

  • 1 medium zucchini, cubed

  • 1 cup loosely packed flat leaf parsley, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  • Place the wheatberries in a bowl and cover with cold water. Leave overnight.

  • When ready to cook, drain, place in a small saucepan add the remaining ingredients and bring to a boil over high heat. Lower the heat, cover and cook for about 1½ hours.

  • The kernels should be tender and the water absorbed (if the water is absorbed and the wheatberries are not tender, add a few tablespoons of boiling water and continue cooking).

  • Heat the olive oil in a wok and sauté all the vegetables except the parsley for a few minutes. Then add the wheat berries and the parsley. Season to taste.