Ingredients:
½ cup Wheat berries, rinsed
1 tablespoon Olive oil
1 cup Summer squash, chopped
1 cup Zucchini, chopped
½ cup Red onion, finely chopped
1 tablespoon Garlic, chopped
1 cup Fresh tomatoes with juices, chopped
¼ cup Fresh Basil, chopped
2 tablespoons Olive oil
2 tablespoons Red wine vinegar
2 tablespoons Fresh lemon juice
2 tablespoons Fresh parsley, chopped
1 tablespoon Fresh oregano, chopped
To taste Salt
To taste Pepper
Serves four generously
Procedure:
- In a large saucepan, add the wheat berries to 4 cups of water.
- Boil for 2 minutes, reduce heat, cover and simmer for 75 minutes.
- When cooked, the berries should split open and be chewy in
texture.
- Drain and refrigerate. It is best to cook the berries the day
before use.
- In a medium saucepan, add the first tablespoon of olive oil and
heat over medium heat. Add the squash, zucchini, red onion and
garlic, and sauté for approximately 5 minutes or until slightly soft.
- Add the squash mixture and tomatoes to the wheat berries, and
mix well.
- In a small bowl whisk together the basil, remaining 2 tablespoons
of oil, vinegar, lemon juice, parsley and oregano.
- Pour the dressing over the wheat berry mixture, and toss to coat.
- Add salt and pepper to taste, mix well and serve or refrigerate.
Notes:
Wheat berries are whole, unprocessed wheat kernels. They have a chewy, firm texture and nutty flavor. They are easy to store and are versatile to keep on hand in the pantry. Cook wheat berries ahead, and store in the refrigerator or freezer
to add to soups, salads or to stir up a quick side dish.
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