You win!
Thanks to everyone for catching the little typo in yesterday's recipe. Here it is, all fixed up. While our original recipe called for breadcrumbs and ground meat, we modified it with these delicious wheat berries.
Hey! Let's have a contest! First person to snap a picture of wheat berries they've found in a store or at a farmers market wins a copy of Preserving by the Pint. To win, you'll need to share the photo on Instagram and tag us @gourmandisela . May the best berry hunter win!
Wheat Berry-filled Roasted Vegetables
We love these one-serving sides for their color and variety. Use whatever you've got in your vegetable bin! This makes enough for 6 servings and can easily be doubled to serve as a main dish.
Cut in half lengthwise and hollow out, leaving a 1/2" of pulp in eggplant and squash:
3 small eggplant (keep pulp and set aside)
6 bell peppers
3 small zucchini or crookneck squash (keep pulp and set aside)
3 large tomatoes (keep pulp and set aside)
Sautee together in a large pan:
1/4 cup olive oil
2 yellow onions, diced
2 cloves garlic or shallots
Set aside:
1 cup cooked wheat berries *
2 eggs, beaten lightly
4 sprigs fresh thyme, assorted herbs you love
1/2 cup freshly grated parmesan
salt and pepper, to taste
1. Brush a cookie sheet or roasting pan with vegetable oil and place the halved vegetables face up. Roast for 10 minutes at 375 while you prepare your filling.
2. Sautee the onions, then the garlic and and vegetable pulp. Place this mixture in a bowl and toss in the wheat berries and herbs, followed by the eggs. Mix until this comes together.
3. Spoon into vegetable halves and sprinkle with parmesan. Roast for 30 minutes.
*wheat berries are easier to cook when soaked for at least 6 hours beforehand. Either way, cook them like you would rice in a pot of simmering water, 3 parts water to 1 part rice for 45-minutes to one hour, depending on how soft or firm you prepare them.
Wishing you a delicious day,
Clémence and Hadley
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