Broccoli Wheatberry

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* Exported from MasterCook *

 

Broccoli Wheatberry

 

Recipe By :Follow Your Heart's Vegetarian Soup Cookbook by Janice Cook

Migliaccio

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup whole red wheat berries -- presoaked

9 cups water

2 tablespoons unrefined olive oil

2 cups chopped yellow onion (2 medium)

1 1/2 cups sliced celery

2 pounds broccoli - 4 cups sliced stems; 4 cups

bite-sized flowerettes

5 tablespoons tamari soy sauce

4 teaspoons Jensen's broth powder

3 medium garlic cloves -- pressed or minced

2 teaspoons crumbled basil leaf

1 10 oz package frozen peas -- lightly steamed until tender and bright

green

2 tablespoons nutritional yeast flakes

1/4 teaspoon Vege-Sal

 

Soak wheat berries in 3 cups water for 12 hours. Drain; discard soaking water.

In a 5- or 6-quart pot, bring to a boil: 8 cups of the water, olive oil,

presoaked wheat berries, onion, and celery. Reduce heat and simmer, covered,

about 45 minutes, or until wheat berries are slightly tender.

To prepare broccoli, first discard woody stems. Cut or break flowerettes into

bite-sized pieces, and set aside. Thinly slice remaining stems, to equal about

4 cups.

Add broccoli stems, tamari, Jensen's broth powder, garlic, and basil. Simmer,

covered, about 25 minutes, or until wheat is tender (it will still have a

slightly chewy quality).

Add flowerettes and the remaining 1 cup water, and simmer about 5 minutes.

Add peas, yeast, and Vege-Sal, stirring to dissolve yeast. Simmer a few

minutes, or until broccoli tops are just tender and still a bright green.

Adjust seasonings to taste. Serve.

 

Yield:

" 2 1/2 quarts "

 

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Per serving: 315 Calories (kcal); 1g Total Fat; (3% calories from fat); 26g

Protein; 53g Carbohydrate; 0mg Cholesterol; 5567mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0