Wheat Berries With Broccoli

February 29, 2020 1 Comment

Wally Graeber_Wheat Berries With Broccoli_HamamaRecipes_2.27.20

Author: Wally Graeber (Hamama Team Happiness Member)

Prep: 1 hour
Cook: 45 minutes
Makes:
4 servings

 

Hot Wasabi Mustard microgreens incorporated into the freshest broccoli and squash dish you have had to date. It could also be that it is the end of winter and I am craving field-grown local vegetables. 


Ingredients:

- 1 cup of wheat berries
- 6 cups water, vegetable stock or chicken stock
- Salt to taste
- 2 broccoli crowns, broken into florets
- 2 tablespoons olive oil
- ½ cup minced onion
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- Freshly ground pepper
- 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
- ¼ cup chopped fresh parsley
- ½ Seed Quilt of Hot Wasabi Mustard Microgreens from HAMAMA

 

Instructions:

 

  1. Place the wheat berries in a bowl, and pour on enough hot water to cover by an inch. Soak for at least one hour, preferably overnight.
  2. Drain the wheat berries, retaining the soaking water. Add the soaking water to the stock. Add salt to taste. Place in a large saucepan, and bring to a boil. Add the broccoli, blanch for three minutes and transfer to a bowl of ice water. Allow to cool for a few minutes, then drain and set aside.
  3. Bring the liquid in the pan back to a boil, and add the wheat berries. Reduce the heat, cover and simmer one hour, until the wheat berries are tender. Remove from the heat, allow the grains to swell in the cooking water for 10 minutes and then drain over a bowl. You will need some of the liquid later.
  4. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and rosemary. Cook, stirring, until fragrant, about one minute, then stir in the wheat berries and the broccoli and heat through. Add freshly ground pepper, taste and adjust seasoning.
  5. Scoop 1/4 of the cooking liquid you set aside from the bottom of the bowl, where the starch has settled. Stir into the wheat berries, along with the Parmesan and parsley.
  6. Heat through, stirring until the cheese melts, and serve.

    Tip: Advance preparation: You can make this through step 4 several hours ahead and reheat. The cooked wheat berries will keep for three or four days in the refrigerator.

     

    [Recipe inspiration from Martha Rose Shulman with NY Times Cooking! ]


    1 Response

    Sarah
    Sarah

    June 19, 2020

    What about the squash?

    Leave a comment


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