Tired of rice and whole wheat pasta?
They are loaded with fiber, protein and iron because they have undergone almost no processing. They are the entire whole wheat kernel! Pretty neat!
When boiled for about an hour, they have a slight crunch and a delicious nutty flavor. As you will see, they can be paired with just about anything!
My first wheatberry dish was a vegetable stir-fry, of course!
I sauteed corn, green pepper, onions, kale, and cherry tomatoes with olive oil and salt/pepper, tossing in the cooked wheatberries. Yum!
Next, I threw them in with black bean bruschetta, following this recipe, replacing the chickpeas with black beans and using shredded colby jack instead of gorgonzola.
Not the best picture, but still, YUM.
Finally, I followed an Ina Garten recipe for a wheatberry salad, minus the carrots.
Served with fresh fruit salad (yellow watermelon, peach, nectarine, cucumber, and blackberries) and steamed broad beans. This recipe proves once again that balsamic vinegar can make any dish.
I ran out of wheatberries before I could try them cooked with milk, cinnamon and sugar...like oatmeal!
Oh well! I challenge you to find some new recipes for this grain that is truly whole!
Combine with a long, long workout on a day when schedules do not exist. Push yourself and see where your endurance really takes you.