Wheat Berries with Vegetables

Wheat Berries with Vegetables

Wheat Berries with Vegetables

Recipe by Mackenzie Foster
Servings

10

servings
Prep timeminutes
Cooking timeminutes
Calorieskcal

A hearty and nutritious dish featuring tender wheat berries mixed with vibrant, sautéed vegetables.

Ingredients

  • 1 cup wheat berries

  • 1 quart water

  • 1 small head broccoli (about 15 ounces), trimmed and cut into florets

  • 2 teaspoons olive oil

  • 1 medium yellow onion, peeled and diced

  • 2 cloves garlic, peeled and minced

  • One 28-ounce can tomatoes, chopped

  • 1/4 cup chopped fresh oregano

  • 1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices

  • 1/2 small eggplant, cut into 1/2-inch pieces

  • 1/2 coarse salt

  • 1/4 teaspoon freshly ground pepper

Directions

  • 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.