This savory mixture is excellent made with either hard or soft wheat berries. They take a while to cook, but overnight soaking shortens the simmering time. We prefer this dish hot, but you can also serve it at room temperature.
- 1 cup uncooked wheat berries, rinsed
- 14-oz. can vegetable broth
- 1 1/2 cups orzo (rice-shaped) pasta
- 2/3 cup dried cranberries
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 medium Bartlett pear, cored and diced
- 1 cup chopped toasted almonds or Brazil nuts
- 1 bunch chives, thinly sliced (scant 1/3 cup)
- 1/4 cup chopped fresh parsley
- 3 Tbs. fresh lemon juice
- 2 tsp. whole-grain mustard
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- In shallow bowl, combine wheat berries and cold water to cover. Let stand at least 12 hours.
- Drain wheat berries. In medium saucepan, combine wheat berries, broth and 1 1/2 cups fresh cold water. Bring to a boil, reduce heat to low, cover and simmer gently 1 hour.
- Drain off any excess liquid and set aside to cool.
- Bring medium saucepan of lightly salted water to a boil. Add orzo; stir to prevent sticking. Cook until tender, 5 to 8 minutes. Drain, rinse under cold running water and drain well. In large bowl, combine wheat berries, orzo and dried cranberries. Set aside.
- In large, deep skillet or Dutch oven, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 10 minutes. Add wheat berry mixture and stir until heated through. Stir in remaining ingredients until well blended. Transfer to shallow serving dish and serve hot.
- Serving Size: 8 servings
- Calories: 321
- Carbohydrate Content: 54 g
- Fat Content: 9 g
- Fiber Content: 7 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 310 mg