Wheat Berries With Swiss Chard And Pomegranate Molasses Recipes

WHEAT BERRIES WITH SWISS CHARD AND POMEGRANATE MOLASSES

Steps:

• Separate the chard's white stalks from the leaves, and slice the stalks into 3/8 inch slices.
• Heat the oil and butter in a large, heavy bottomed pot. When the butter has melted add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for another 3 minutes., then add the leaves and cook for 3 more minutes.
• Add the sugar, pomegranate molasses and wheat berries, mixing well. Add the stock, 3/4 teaspoon salt and black pepper for taste. Cook on low heat for 60-70 minutes, or until the wheat berries are al dente. The base of the liquid should have evaporated, and there should be a caramelizing on the pan.
• Remove from heat, and do a taste test to check whether more salt, pepper and molasses is neede.

GRILLED CHICKEN LEGS WITH POMEGRANATE MOLASSES

Steps:

• Preheat grill.
• In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
• Sprinkle chicken with salt and pepper and place on grill.
• Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
• Remove cooked chicken from grill and drizzle with pomegranate molasses.
• Serve immediately.

BAKED BEANS WITH POMEGRANATE MOLASSES, WALNUTS AND CHARD

Steps:

• Combine the drained beans, bay leaf and water (enough to cover by an inch) in a large, ovenproof casserole or Dutch oven (earthenware is nice) and bring to a gentle boil. Reduce the heat, cover and simmer 45 minutes to an hour, until just tender. Check from time to time to make sure the beans are submerged and add water if necessary. Remove the bay leaf.
• Meanwhile, preheat the oven to 325 degrees. Heat 3 tablespoons of the olive oil in a medium-size heavy skillet over medium heat and add the onions. Cook, stirring often, until tender and lightly caramelized, about 10 minutes. Turn down the heat to low, add a generous pinch of salt, cover and continue to simmer, stirring often, until the onions are dark brown and have melted down to half their original volume, another 15 to 20 minutes. Stir into the beans, along with the pomegranate molasses, tomatoes, and salt and pepper to taste. Place in the oven and bake, covered, for 1 hour. The beans should be very tender. Check from time to time to make sure the beans are submerged; add water as necessary or just press down on the beans to cover them with liquid. (They shouldn't be swimming, though.)
• Uncover the beans, taste and adjust salt, and stir in the Swiss chard. Sprinkle the walnuts over the top and drizzle on the final tablespoon of oil. Return to the oven and bake, uncovered, for 15 minutes more. Remove from the oven, taste and adjust seasonings. Serve hot or warm.