Wheat Berries with Vegetables
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- Yield Serves 8 to 10 as a side dish
Ingredients
- 1 cup wheat berries
- 1 quart water
- 1 small head broccoli (about 15 ounces), trimmed and cut into florets
- 2 teaspoons olive oil
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- One 28-ounce can tomatoes, chopped
- 1/4 cup chopped fresh oregano
- 1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
- 1/2 small eggplant, cut into 1/2-inch pieces
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Directions
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Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.
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Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Transfer to the ice bath, and set aside.
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Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve.
does anyone know how well it keeps over a few days?
Should we use soft or hard wheat berries?
NUTRITIONAL INFORMATION?!
Preparing this meal made me feel healthy. So many vegetables, so delicious! I think this would have been my favorite dish ever if I hadn't added the wheat berries. I think next time I will only add 1/2 a cup or less. It was still delicious but I think next time it will be better.