Main-Dish Wheatberry Salad

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* Exported from MasterCook *

 

Main-Dish Wheatberry Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup wheatberries*

1 can vegetable broth -- (14 1/2 ounce)

1 medium-size yellow pepper

1 small zucchini (about 8 ounces)

1 small eggplant (about 12 ounces)

1 package medium-size mushrooms -- (8 ounce)

olive oil

salt

dried thyme leaves

coarsely ground black pepper

1 cup frozen peas -- thawed

1 small tomato -- cut into 1/2-inch

chunks

 

1. In large bowl, soak wheatberries overnight in 5 cups water.

 

2. Drain wheatberries. In 2-quart saucepan over high heat, heat

wheatberries, vegetable broth, and 13/4 cups water to boiling. Reduce heat

to low; cover and simmer 21/2 hours or until wheatberries are tender.

 

3. After wheatberries have cooked 1 1/2 hours, cut yellow pepper into

1/4-inch-wide slices. Cut zucchini lengthwise in half, then cut halves

crosswise into 3/4-inch-thick chunks. Cut eggplant lengthwise into

quarters, then cut each quarter crosswise into 3/4-inch-wide slices. Cut

each mushroom in half.

 

4. Preheat broiler if manufacturer directs. Spray rack in broiling pan

with nonstick cooking spray. In medium bowl, mix 1 tablespoon olive oil,

1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon black pepper; add

yellow pepper, zucchini, and mushrooms, tossing to coat. Arrange

vegetables on rack in broiling pan. Place pan in broiler 5 to 7 inches

from source of heat; broil vegetables 10 to 15 minutes until tender and

browned, stirring them occasionally and removing them to large bowl as

they are done. Keep vegetables warm.

 

5. In same medium bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2

teaspoon thyme, and 1/4 teaspoon black pepper; add eggplant, tossing to

coat. Arrange eggplant on rack in broiling pan; broil eggplant 10 to 15

minutes until tender and browned, stirring occasionally. Remove to bowl

with other vegetables.

 

6. About 5 minutes before end of wheatberry cooking time, add thawed peas

to heat through. Drain any liquid from wheatberry mixture. Add

wheatberries and tomato chunks to bowl with vegetables; toss to mix well.

 

*Wheatberries, also known as whole-grain wheat, can be found in health

food stores or in some supermarkets.

 

Serves: 4

 

Source: Ashburys Aubergines

 

 

 

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Per Serving (excluding unknown items): 299 Calories; 5g Fat (13.9%

calories from fat); 14g Protein; 52g Carbohydrate; 11g Dietary Fiber; 2mg

Cholesterol; 1798mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 1

Fat.

 

 

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

 

 

 

 

 

 

 

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