Wheat Berry CreoleWhen I first cooked Khorasan wheat, I was trying to get it as soft as rice, but I later realized that one of the delights of these wheat berries is that it stays slightly chewy and separate. Here is a great way to serve any wheat berries:
- 1/2 c dry wheat berries or Khorasan, rinsed
- 2 c water
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1 carrot, peeled and thinly slice
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 1 c chopped seitan or vegetarian sausage crumbles
- 1 clove garlic, minced
- 1 small hot pepper, seeded and minced
- 1 1/2 tsp paprika
- 1 tsp oregano
- 2 c tomatoes, chopped
- 2 c vegetable broth
- dash salt, if needed
- Place the wheat berries, water, and salt in a heavy pot. Bring to a boil, reduce heat to lowest setting, cover and simmer for 40-45 minutes or until tender, but slightly chewy. (The ingredients alternately may be placed in a pressure cooker and brought to full pressure. Reduce heat to low, and pressure-cook for 20 minutes. Allow pressure to release on its own before opening.) Remove to a strainer.
- In a large heavy pot, heat oil on low. Add the carrot, celery, onion and seitan and saute 5 minutes. Add the garlic, minced hot peppers, paprika and oregano and saute another 30 seconds.
- Pour in the tomatoes, vegetable broth and wheat berries. Bring to simmering and simmer partially covered for 20 minutes. Add salt if needed only. Serve hot.