from 1,001 Low-Fat Vegetarian Recipes by Sue Spitler
4 servings

Prep time: overnight soaking of wheat berries
Cooking time: 35 to 40 minutes

1/2 cup wheat berries
1 cup vegetable stock, or water
1/2 cup quinoa
3/4 cup chopped green onions, and tops
1 medium red bell pepper, chopped
3 cloves garlic, minced
1 tablespoon broth or water for sauteeing
1 cup Portobello mushrooms, chopped (or shiitake mushrooms)
1/2 cup frozen peas, thawed
1/4 cup finely chopped fresh parsley
salt and pepper, to taste

Cover wheat berries with 2 inches of water in a small saucepan and soak overnight. Heat to boiling; reduce heat and simmer, covered, until tender, 15 to 20 minutes.

Heat stock to boiling in small saucepan; add quinoa. Reduce heat and simmer until quinoa is tender and broth absorbed, about 15 minutes.

Saute green onions, bell pepper, and garlic in water or broth in small saucepan until tender, 3 to 4 minutes; add mushrooms and saute until tender, 5 to 8 minutes. Add peas and cook, covered, until hot, 3 to 4 minutes.

Combine warm grains, vegetables, and parsley in serving bowl; season to taste with salt and pepper.

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