I've been itching to use wheat berries again, but have had trouble finding anything enticing on the web or in my cookbooks. I came across some yummy looking salads, but since it's so cold outside I was hoping for something warm. I had the most delicious vegetarian yorkshire pudding with wheat berries, artichoke and mushrooms last spring while visiting Chicago and wanted to recreate it. Sadly, I didn't have the ingredients on hand and was not willing to venture out in the cold to the grocery. Instead, I used the items I had on hand and came up with the following. You can take or leave the gravy, I made it thin and thought it added a little something to the veggie/grain mixture. Let me know what you think!
1 C wheat berries
2 1/2 C broth (I used the turkey broth I made after Thanksgiving)
2 medium sweet potatoes, sliced in wedges
1 crown broccoli, cut into individual clusters
1/2 medium onion sliced in wedges
1/4 lb green beans, snapped in half
2 cloves garlic, minced
1 Tbsp olive oil
Preheat oven to 500 degrees. Place broth in a pot with a lid and bring to a boil. Once the broth is boiling, add the wheat berries. Cover and simmer for 50 minutes.
In the meantime, place sweet potatoes and onion in a shallow baking dish or roasting pan. Season with salt and pepper and drizzle with 1/2 of the olive oil. Place in oven and roast for 20 minutes. Add broccoli and stir. Roast for another 15-20 minutes. Add green beans and stir. Roast for another 10 minutes.
Strain wheat berries saving broth for gravy. Stir wheat berries into veggies. Serve over gravy.
1 Tbsp unsalted butter
2 Tbsp all-purpose flour
3/4 C stock left after wheat berries finish cooking
Salt & pepper to taste
Melt butter in a heavy saucepan over moderate heat, then add flour to make a roux. Cook roux, stirring for about 2 - 3 minutes. Add stock, whisking constantly to prevent lumps and bring to a boil. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 5 minutes. Stir in salt and pepper.
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