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uncooked wheat berries vegetable broth orzo cranberries olive oil onion Bartlett almonds chives parsley lemon juice whole-grain mustard salt freshly ground pepper
Viewed: 52 - Published at: 6 years agoIngredients
- 1 cup uncooked wheat berries, rinsed
- 14-oz. can vegetable broth
- 1 1/2 cups orzo (rice-shaped) pasta
- 23 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 13 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
Method
- 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.
