Wheatberries with vegetables
Instructions:
- This is an excellent accompaniment to meat or
fish; it can also be served as an entree.
- 1 cup wheatberries
- 1 quart water
- 1 small head broccoli (about 15 ounces), trimmed and cut into florets
- 2 teaspoons olive oil
- 1 medium yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 28-ounce can tomatoes, chopped
- 1 / 4 cup chopped fresh oregano
- 1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
- 1/2 small eggplant, cut into 1/2-inch pieces
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Place the wheatberries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.
- Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Drain, and transfer to the ice bath, and set aside.
- Heat the olive oil in a large skillet over mediumlow heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
- Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more. Serve.