I'm trying to expand my horizons and I've heard many good things
about wheat berries.
Not exact matches
1/2 cup of
wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used
about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pepper
I roasted the squash as others suggested and then sauteed onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the
wheat berries and 1 cup water and simmered for
about 15 minutes.
what
about sprouting the
wheat berries myself and blending them in a vitamix as they are....
Spread them out on a large cutting board and cool for a few minutes; then chop them into small pieces,
about the size of the
wheat berries themselves.
Cook 3/4 cup
wheat berries (sometimes called
wheat kernels) according to package instructions (note I cooked mine for
about 45 minutes as most of the water was absorbed and I liked the chewy texture from cooking it less then recommended).
If using whole farro, barley, freekeh, or
wheat berries, put them in with the chickpeas, as they take
about 40 minutes to an hour to cook.
My version is made with brown rice, something we always have on hand, and eat in some form or another just
about every week, but quinoa, millet,
wheat berries, even orzo would all be delicious.
6 seitan cutlets (
about 1 1/2 pounds) Whole
wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper
berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
Add 1 1/2 cups chopped dried apricots and 1 cup chopped onion and cook at a low boil until the
wheat berries are tender,
about 30 minutes.