Wheat Berries

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Wheat Berries
Courtesy of Edwin Bloodworth, Lex 18 Serves 6
1 cup wheat berries 4 cups water Butter 1/4 cup onions, diced 1/4 cup celery, diced 1/4 cup carrots, diced 6 bay leaves 3 garlic cloves, chopped Fresh rosemary, to taste Fresh sage, to taste 1/4 cup fresh cranberries, halved, plus extra for garnish 1 qt. vegetable or meat stock Salt & pepper, to taste 1 tsp. vinegar Toasted pecans (optional)
Rinse wheat berries and soak in water overnight, at least 12 hours. In a large pot over low heat, melt butter, and add onions, celery, carrots, bay leaves, garlic, herbs, and cranberries, and sautée for 10-15 minutes, stirring often. Add wheat berries and soaking water, plus vegetable or meat stock, salt and pepper. Increase heat to medium, bring to a simmer, and cook one to one and a half hours, until berries reach desired doneness, which for Bloodworth is al dente. Add vinegar, toss, and adjust seasoning to taste. Garnish with toasted nuts and cranberries.