WHEAT BERRIES WITH VEGETABLES
Broccoli, onion, tomatoes, yellow zucchini, and eggplant, coupled with nutty wheat berries (unprocessed whole kernels of wheat), make a lusty dish. This is an excellent accompaniment to meat or fish; it can also be served as an entree.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 64 g, Fat 2 g, Fiber 9 g, Protein 8 g, Sodium 260 g
VEGETABLE AND WHEAT BERRY CASSEROLE
Make and share this Vegetable and Wheat Berry Casserole recipe from Food.com.
Provided by cookiecutter _
Categories Vegetable
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
- Preheat oven to 400 degrees F.
- In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
- To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.
Nutrition Facts : Calories 126.7, Fat 1.5, SaturatedFat 0.2, Sodium 365.4, Carbohydrate 28.4, Fiber 10, Sugar 13.7, Protein 5.1
WHEAT BERRY VEGETABLE SALAD (ANNA OLSON)
A fresh, healthy, and easy salad. I love the recipes from her cooking show, "Fresh with Anna Olson" where she cooks with the philosophy, "eat fresh, eat local".
Provided by blucoat
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring wheat berries to a boil in salted water and simmer for 1 hour. Alternately, wheat berries can be soaked in cold water overnight, then cooked for 30 to 40 minutes until tender. Drain and rinse to cool.
- In a sauté pan over medium heat, add oil and leeks and sauté until tender, about 5 minutes. Add zucchini and red pepper and sauté 5 minutes more.
- Remove from heat and stir in peas, oregano and lemon zest. Once vegetables and wheat berries are cooled, combine together. Stir in lemon juice and season to taste. Chill until ready to serve.
Nutrition Facts : Calories 67.1, Fat 4.7, SaturatedFat 0.7, Sodium 6.1, Carbohydrate 5.9, Fiber 1.5, Sugar 2.3, Protein 1.3
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