Sentences with phrase «of wheat berries»

I bought a bag of wheat berries so long ago because I thought they were pretty but had no clue what to do with them.

We've added more grains like rice, quinoa, beans, etc. in place of wheat berries.

Once everything is cooked and ready — take half of the veggie sauté mixture and add it to the protein along with half of the wheat berry / bean mixture.

I cooked a pot of wheat berries with some salt, cinnamon and vanilla.

The wheat germ is the nutritional heart of the wheat berry.

I've had plenty of wheat berries but have never cooked them at home, myself.

I keep hearing of these wheat berries, but I've yet to try them!

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.

The fresh flavors of the wheat berry tomato salad pair perfectly with the chipotle chicken in this dish.

I pulled it all the way down, and was rewarded with a slow but steady flow of wheat berries.

I have to grab a package of the wheat berries — I've been craving salads loaded with this kind of chewy goodness.

First, sprout the wheat: Pour 2 cups of wheat berries into a wide - mouthed canning jar.

We are still enjoying the double batch of muhammara I made last weekend, and this has been one of my favorite combinations: a bowl of wheat berries and roasted veggies topped with a big dollop of that rich spread.

Instead of the wheat berries called for in this recipe, use leftover cooked barley from Monday's dinner to add texture to a salad of mustard greens, arugula, and tender roasted squash.

The result is a chewy, tender grain that packs a punch: a serving of wheat berries has triple the fiber and twice the protein as brown rice.

I simply sprout 4 jars of wheat berries.

You get just enough crunch from the pecans to play off the chewiness of the wheat berries, and just enough sweetness from the maple yogurt to play off the tart edge of the cranberries.

After devouring two half batches of the wheat berry salad from your cookbook I had to try this.

An O.G. grain bowl of sorts, it consists of wheat berries and soybeans marinated in a bracing blend of mayo, fresh herbs, lemon juice, and apple cider vinegar, and tossed with crunchy fresh veggies and scallions.

Dwarf wheat and semi-dwarf wheat crops have replaced their taller cousins, and these wheat strains require less time and less fertilizer to produce a robust crop of wheat berries.

ps I eat 5 servings of oatmeal and 200g of wheat berries, brown rice and barley most days

Even if not sprouted, the soaking and parboiling of the wheat berries during the making of bulgur achieves some of the same benefits.

I had a busy few weeks and had very minimal shopping time, so all I had was an old bag of wheat berries, a butternut...

Another example would be eating a bowl of wheat berries (or oatmeal or quinoa or amaranth or any other unprocessed whole grain) instead of whole wheat flour products like breads, crackers, and pastas (or gluten free versions of the same).

My version is only slightly different, using farro in place of wheat berries and omitting the added sugar.

I made this dish on Sunday morning with pearled barley instead of wheat berries (shorter cooking time) and I used craisins instead of real cranberries and dry fruit.

Because it is a whole wheat flour it all of the wheat berry is used - the germ, the bran, and the endosperm.

We just need a few ingredients to make this salad: a pair of delicata squash, a cup of wheat berries, a bunch of scallions, and a block of feta.