Thought I’d search out some recipes for wheat berries, since I have seemed to stockpiled bucket upon bucket of the little beauties. I figured I should share the ones I’ve found that I think might be tasty!
Hearty Lentils and Berries
Warm your tummy and tickle your taste buds with this nutritious one-dish meal. Whether you add the browned meat or not, this nutritious dinner pot provides complete protein and is packed with many vitamins, minerals and phytonutrients.
1 1/2 c, green or brown lentils
4 c. vegetable or chicken broth
4 c. cold water
3 tbsp. olive oil
4 large carrots, sliced
1 large onion, diced
3/4 tsp. salt
1/4 tsp. ground black pepper
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1 1/2 cups cooked wheat berries
8 cups of coarsely chopped Swiss chard, spinach, or kale
3 tablespoons lime juice
In a large stockpot combine lentils, broth, and water. Bring to a boil over high heat; then reduce heat, cover, and simmer gently until the lentils are tender but not mushy, about 25-30 minutes.
Heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from heat.
When the lentils are tender, stir cooked wheat berries and chard into the pot. Simmer until the greens have wilted, about 5 minutes. Stir in the carrot mixture and lime juice.
Option: Add browned meat if desired; add with carrots and onions after browning.
Saleetah
A cinnamon sweet treat that is delicious and healthy.
1 cup of water
2 cups of precooked wheat kernels
1/4 teaspoon ground cinnamon
1 tbs. whole anise seed
2 tbs. sugar or Erythritol Sweetener
1/2 cup raisins
1/2 cup chopped pecans
Mix the water, cooked wheat kernels and spices in a pan and simmer for 5 to 10 minutes and then quickly remove from the heat. Add the sugar, raisins, and pecans.
You can either chill or serve it warm and it makes 6 servings.
Here are a couple of soups using wheat berries:
Vegetable and Wheat Berry Soup
You can make this soup a dozen times and it will be different each time, depending on which vegetables you choose. Add poultry or other meat to please the meat-eaters in your family. However you make it, it is a flavorful way to increase the vegetables and whole grains for your friends and family.
1 c. wheat berries
10 c. of vegetable or chicken broth
2/3 c. lentils
1/4 c. extra virgin olive oil
6 to 8 c. of chopped vegetables of your choice, cut into ½ in. pieces
Ideas for vegetables: mushrooms, carrots, celery, onions, turnips or rutabagas, potatoes, eggplant, winter squash, red or green peppers, yams or pumpkin.
2 minced garlic cloves
2 tsp. dried basil
1 tsp. dried thyme leaves
1 tsp. salt
1/2 c. fresh chopped parsley
1/4 c. soy sauce
1 c. frozen peas
¼ tsp. Red pepper flakes (optional)
Cook wheat berries in broth for an hour with olive oil, thyme, basil, and garlic. Cut vegetables. Add the vegetables in the pot with the wheat berries. Simmer for 30 minutes. Add parsley, peas and soy sauce; simmer for 5 minutes.
Wheat Berry Minestrone
1 – 2 tbsp. extra virgin olive oil
1.5 lbs. ground turkey or hamburger (optional)
2 onions, chopped
3 cloves garlic, minced
2 tsp. dried Italian seasoning
4 c. vegetable or chicken stock
2 c. water
1 c. wheat berries
4 stalks celery, diced
1 large green pepper, diced
4 diced carrots
8 c. coarsely chopped spinach or Swiss chard, or kale
28 oz. can diced tomatoes with juice
2 c. cooked or canned white beans
2 c. cooked or canned garbanzo beans
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese (optional)
Croutons (optional)
In a large stockpot heat oil over medium heat, add optional meat, and cook until brown. Add garlic and onions and Italian seasoning and cook for another minute. Add stock, water, wheat berries, celery, pepper, carrots, and bring to a boil.
Reduce heat to low. Cover and simmer until wheat berries are almost tender, about 1 hour and 15 minutes. Stir in chopped spinach, tomatoes with juice, and beans. Cook for about 10 minutes.
When ready to serve, ladle soup into bowls. Sprinkle with Parmesan, if using.
Thanks for the wheat recipes, they all look good.
When I had it to cook, I simply used it in place of rice, both as a cereal, hot with butter and sugar and as a rice salad as we make macaroni salads.