Wheat Berries With Spinach And Spring Onion Recipes

WHEAT BERRIES WITH SPINACH AND SPRING ONION

Steps:

• Rinse the kamut, farro or spelt and cover with boiling water. Soak for 1 hour and drain (alternatively, soak overnight in water from the tap). Combine with 1 quart water in a saucepan. Bring to a boil, add salt to taste (I use about 3/4 teaspoon), reduce the heat, cover and simmer 50 minutes, or until the grains are tender and just beginning to splay at one end. Drain off excess water (use for stocks if desired) and return the grains to the pot. Cover until ready to serve.
• Wilt the spinach: Blanch for 20 seconds in salted boiling water, steam for 1 to 2 minutes, or wilt in a dry frying pan in the liquid remaining on the leaves after washing. Transfer to a bowl of cold water, drain and squeeze out excess water, taking the spinach up by the handful. Chop coarsely.
• Heat 1 tablespoon of the olive oil over medium heat in a medium-size skillet and add the onion. Cook, stirring often, until onion is tender and aromatic, 5 to 6 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the spinach, thyme and rosemary. Stir together for a minute, just until the spinach is coated with oil and infused with the garlic and herbs. Season to taste with salt and pepper and remove from the heat.
• Spoon about 1/2 cup of kamut or spelt into bowls or onto plates. Top with the spinach and onion. Drizzle on a little olive oil, top with walnuts and crumbled feta, and serve.

WHEAT BERRIES WITH ONION AND CURRY

Steps:

• Cover the berries with the cold water and soak them overnight. (This will increase their volume threefold.) Drain and place in a lidded pot. Add 2 cups cold water or chicken broth, one teaspoon salt, and 1/2 teaspoon pepper. Cover and bring to a boil. Reduce to a simmer and cook between 1 and 1 1/4 hours, until the berries are tender and have absorbed all the liquid. They will, however, still retain some crunch.
• Saute the onion in the butter until translucent. Add the curry powder and cook, stirring, to toast the curry powder and coat the onion evenly, about 1 to 2 minutes over low heat. Add the cooked wheat berries and combine well. Stir in 1/4 cup water. Put a lid on the pot, and steam over medium heat for 10 minutes. Stir in the coconut milk, adjust the seasoning and serve immediately.

WHEAT BERRIES WITH CHARRED ONIONS AND KALE

Steps:

• Combine wheat berries, 1 onion half, thyme sprigs, and 1 tablespoon salt in a large saucepan; add water to cover by 2". Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.
• Cut remaining 3 onion halves crosswise into 1/2" slices. Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 tablespoon oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.

RICE AND WHEAT BERRY PILAF WITH BABY SPINACH

Steps:

• Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
• Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
• Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
• *Also called hard wheat berries. Available at most natural foods stores.
• **Available at Indian markets and many supermarkets.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

Steps:

• In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
• In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
• In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.