I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto. I really liked how the wheat berries made it a little chewy.
The wheat berries take a long time to absorb all of the liquid so this is much more forgiving than making risotto with arborio rice – I could walk away and get work done without worrying about it sticking to the pan.
The other great thing about this recipe is that you can throw a variety of different vegetables in and it would still be fabulous.
- 2 C wheat berries
- 6 C stock (chicken, vegetable or turkey)
- 1 C white wine
- 2 T butter
- 2 cloves garlic, diced
- 2 T fresh rosemary, diced small
- 1 small onion, diced
- 1/2 bell pepper, diced
- 1 celery stock, diced
- 1 tomato, diced
- 1 C spinach
- 1 C mozzarella
- Soak the wheat berries in water overnight to make the cooking process a little faster.
- Pour your stock into a saucepan and warm it on medium.
- In a separate pan (I used a really huge skillet) sauté your garlic, onion, celery and bell pepper until they are soft and fragrant.
- Drain the wheat berries and pour them into your skillet. Cook them for a minute to dry them a little bit.
- Pour the wine in and cook until the liquid is absorbed.
- Add the stock, 1 C at a time, to the wheat berries. With each addition, allow the stock to absorb completely.
- When you add the last cup of liquid, also add your tomatoes.
- Once all the stock has been added and absorbed, mix in the mozzarella and the spinach.
- Allow the spinach to wilt and the mozzarella to melt.
- Serve with a sprinkle of cheese (mozzarella or parmesan).
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens