Makes 4-6 servings.
This dish is nutty, chewy, full of iron and protein. If you soak the berries overnight, it cuts down on the cooking time. I also add a variety of vegetables. You can experiment which vegetables you would like to add, or just serve it plain.
WHEAT BERRIES:
1 cup wheat berries
1¼ cups water
¼ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
INGREDIENTS:
2 tablespoons extra-virgin olive oil
½ cup frozen corn, thawed
½ cup frozen shelled edamame, thawed
1 medium zucchini, cubed
1 cup loosely packed flat leaf parsley, coarsely chopped
Kosher salt
Freshly ground black pepper
PREPARATION:
Place the wheatberries in a bowl and cover with cold water. Leave overnight.
When ready to cook, drain, place in a small saucepan add the remaining ingredients and bring to a boil over high heat. Lower the heat, cover and cook for about 1½ hours.
The kernels should be tender and the water absorbed (if the water is absorbed and the wheatberries are not tender, add a few tablespoons of boiling water and continue cooking).
Heat the olive oil in a wok and sauté all the vegetables except the parsley for a few minutes. Then add the wheat berries and the parsley. Season to taste.
