Wheat berries, the whole unprocessed wheat kernels, are most often ground to make whole-wheat flour. Like other grains, these kernels can also be cooked—as in this recipe—until they are tender yet pleasantly chewy. An excellent accompaniment to meat or fish, this dish is also substantial enough to serve as a meatless main course.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Bring wheat berries and the water to a boil; reduce heat. Simmer until tender, 40 to 50 minutes. Drain.
Step 2
Meanwhile, prepare an ice-water bath. Fill another pot with water, and bring to a boil. Cook the broccoli until bright green and crisp-tender, 1 to 2 minutes. Transfer to the ice bath, and let cool.
Step 3
Heat the oil in a large skillet over medium-low. Add onion and garlic; cook, stirring frequently, until translucent, about 5 minutes. Raise heat to medium, and add the tomatoes, oregano, squash, eggplant, and 1/2 teaspoon salt (or to taste); season with pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
Step 4
Add broccoli and wheat berries, and continue to cook just until heated through, about 3 minutes more. Serve immediately.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 141
Step 7
Saturated Fat: .3g
Step 8
Unsaturated Fat: 1.3g
Step 9
Cholesterol: 0mg
Step 10
Carbohydrates: 26.8g
Step 11
Protein: 5.9g
Step 12
Sodium: 277mg
Step 13
Fiber: 6.3g
