RECIPE: Wheat Berries with Charred Onions and Kale

Ingredients:

1 1/2 cups wheat berries

2 medium onions, halved, divided

5 sprigs thyme

1 tablespoon kosher salt plus more

8 tablespoons olive oil, divided

Freshly ground black pepper

1 bunch kale, stemmed, leaves torn into 2-inch pieces (about 8 packed cups)

1 tablespoon fresh lemon juice

Ingredient info: Wheat berries, also called hard wheat, are available at most natural foods stores. (On the UWS you can find them at Gary Null’s Whole Foods on 89^th and Broadway.)

Preparation:

Combine wheat berries, 1 onion half, thyme sprigs, and 1 Tbsp. salt in a large saucepan; add water to cover by 2 inches. Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.

Cut remaining 3 onion halves crosswise into 1/2-inch slices. Heat 1 Tbsp. oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 Tbsp. oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.

RECIPE: Carrot-Wheat Berry Salad

From Cooking Light, December 2003

Serves 8

Ingredients:

½ cup uncooked wheat berries

1 ½ tsp salt, divided

2 lb. carrots, chopped (see NOTE)

½ cup fresh lemon juice

2 tsp ground cumin

2 tsp paprika

¼ tsp ground red pepper

2 garlic cloves, minced

1/3 cup raisins

2 Tbsp extra virgin olive oil

3 Tbsp chopped fresh parsley

2 Tbsp chopped fresh cilantro

Procedure:

1. Place wheat berries and ½ tsp salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the wheat berries are tender. Drain

2. Cook carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water and drain.

3. Combine carrots and wheat berries in a large bowl; add 1 tsp salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil and toss well to combine. Cover and refrigerate 1 hour or until chilled.

4. Sprinkle with parsley and cilantro before serving.

NOTE: Although the original recipe calls for 2 lb. carrots, I frequently make it with 1 lb and like it just as well. I don’t change the proportions of the other ingredients and there’s a nice balance of grains and vegetables.

Submitted by Lisa Bretherick