Wheat berries are a GREAT grain! Have you tried them? They are like a heartier, chewier, nuttier rice, super tasty. Cook them like rice (except a little more water, 3:1) and toss them with sauteed veggies, olive oil, salt and pepper. Good for lunch the next day, too.
Wheat Berry Kale Salad
(serves about 4 people as a side)
3 c water
1 c wheat berries
various vegetables (including about 4 leaves of kale)
Boil the water then add the wheat berries. Cook them like you would rice, on med/low for about 30-45 minutes. Try them, and they should be tender, and if not, give them a bit more time (up to 20 more minutes). If the water evaporates and they still aren’t done, add a bit more water. You can always strain any excess water after they are tender, like you would with pasta.
While the grain is cooking, sauté onions, mushrooms, bell peppers and garlic (or whatever veggies you have on hand). At the end throw in some chopped kale (it doesn’t need as much time, only about 1 minute until bright green and wilted). Toss the cooked veggies with the cooked wheat berries, and add cherry tomatoes if desired. I dress with simply olive oil, salt and pepper—and sometimes a bit of Braggs Aminos and sesame oil, or pesto, or a squeeze of lemon with grated Parmesan. You can enjoy warm or cold. If cold, feel free to use your favorite salad dressing.