Recipe courtesy of Michael Lomonaco
Wheat Berries with Onion and Curry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 159
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 15
- Sodium
- 597
Ingredients
1/2 cup wheat berries
2 cups cold water (for soaking)
2 cups cold water (or chicken broth for a richer flavor)
1 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 onion, peeled and finely chopped
2 tablespoons unsalted butter
2 tablespoons curry powder
1/4 cup water
2 tablespoons coconut milk
Directions
- 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.