Sweet and Savory Wheat Berries

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Sweet and Savory Wheat Berries: What I've Learned So Far


If you've never tried them, I hope this recipe for sweet and savory wheat berries turns you into a fan! I generally find them in bulk (called winter wheat berries), and they're a really versatile grain. They look a little like brown rice, and if you feel really adventurous you can grind them into flour - but that's not what we'll be doing with them for this recipe.
Sweet and Savory Wheat Berries ingredients from recipe by Vegetarian Atlas.
Wheat berries are really healthy, because they're a true whole grain. The wheat kernel is left whole so pretty much all of the nutrients are still there. They've got a chewy texture and a nutty flavor, and they're versatile enough to be served with salad dressing and veggies, as a breakfast treat with milk, honey and cinnamon, or in this case, as a healthy, hearty entree.

The Ingredients and Recipe


You'll Need:

• 4 Tbsp + 1 tsp olive oil

• Salt and pepper

• 3/4 C wheat berries

• 1 15.5 oz. can chickpeas (garbanzo beans), rinsed and drained

• 1 tsp barbecue spice or equivalent

• Small bunch rainbow carrots

• 2 oz. dried apricots

• 2 Tbsp Marcona almonds

• Fresh parsley

• 1 clove garlic

• 1 lemon

• 2 tsp champagne vinegar

Do This:

1. Preheat the oven to 400 degrees.

2. Add the wheat berries and 2 C water to a small saucepan and bring to a boil.

3. Reduce heat to low and simmer until tender, about 18-22 minutes. Drain any excess water.

4. Pat the chickpeas dry with a paper towel. Place them on a baking sheet and toss with 1 Tbsp oil and barbecue spice, and a pinch of salt and pepper.

5. Bake the chickpeas until crispy and lightly browned, about 14-17 minutes.

6. Scrub the carrots and tiny slice on the diagonal. Chop the apricots and almonds.

7. Finely chop the parsley and add to a medium bowl. Mince or grate the garlic into the bowl, and add the juice from half the lemon.

8. Whisk in the vinegar, and then slowly whisk in 3 Tbsp olive oil Season with salt and pepper.

9. Put a skillet on the stove over medium-high heat with 1 tsp olive oil. Once hot, add the carrots and cook until browned in please and tender, about 4-6 minutes. Remove from heat, season with salt and pepper, and stir in 1 Tbsp of the vinaigrette you made.

10. Stir the apricots and almonds into the wheat berries and season with salt and pepper.

11. Divide the wheat berries between large bowls, top with carrots and chickpeas, and drizzle with the remaining vinaigrette.


Sweet and Savory Wheat Berries Notes


• When preparing the chickpeas, the drier you get them, the crispier they'll get in the oven.

• You can also just mix everything together once prepared; this keeps well in the refrigerator and heats up nicely for tasty leftovers.

Sweet and Savory Wheat Berries recipe by Vegetarian Atlas.

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