Vegetable And Wheat Berry Casserole Recipes

VEGETABLE AND WHEAT BERRY CASSEROLE

Steps:

• In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
• Preheat oven to 400 degrees F.
• In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
• To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.

YUMMY WHOLE GRAIN WHEAT PILAF (WHEAT BERRY)

Steps:

• Rinse the wheat berries.
• Bring 2 cups water to a boil in medium saucepan and dissolve the bouillon cubes.
• Add the rinsed wheat berries and cover.
• Return to boil then reduce heat to simmer for 45 to 50 minutes until most of the liquid is absorbed and grains are firm yet chewy.
• In a large skillet,heat olive oil over medium high heat.
• Add onions and saute for about 5 minutes until translucent.
• Reduce heat to medium and stir in the garlic and carrots, cooking 3 minutes.
• Add the mushrooms and saute until their released liquid has evaporated--about 10 minutes.
• Push the veggies off to the side and use the free space in the skillet to scramble the beaten eggs.
• Stir in the cooked wheat berries, pepper, onion salt and any OPTIONAL items you're going to add.
• Cook 2 or 3 more minutes to heat through.
• Voila!