BVR: Wheat Berries With Broccoli And Mushrooms

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* Exported from MasterCook *

 

Wheat Berries With Broccoli And Mushrooms

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p.177

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup wheat berries -- rinsed

and soaked overnight

OR for several hours and drained

1/2 ounce dried porcini -- (about 1/2 cup)

2 tablespoons soy sauce

(preferably mushroom soy)

Salt -- to taste

1 tablespoon extra virgin olive oil

1 medium onion -- chopped

1/2 pound fresh cultivated or wild mushrooms

trimmed and thickly sliced

2 large garlic cloves -- minced

1/2 cup dry white wine or dark beer

1 pound broccoli florets

Freshly ground black pepper -- to taste

2 tablespoons chopped fresh parsley -- up to 4

1 ounce grated Parmesan cheese -- 1/4 cup, optional

 

Wheat berries' meaty texture begs for a meaty-tasting broth for

cooking. Dried porcini mushrooms provide just such a medium. MAKES 4

GENEROUS SERVINGS

 

1. Place the drained wheat berries in a pot, add water to cover by a

couple of inches, and bring to a boil. Reduce the heat, cover, and simmer

for 1 hour. Drain.

 

2. Meanwhile, place the dried mushrooms in a bowl or large glass measuring

cup. Pour in 3 cups boiling water. Let sit for 15 to 30 minutes, until

softened. Line a strainer with cheesecloth or a double layer of paper

towels and place over a bowl. Drain the mushrooms and squeeze them over

the strainer to extract the fragrant liquid. Rinse the mushrooms in

several changes of water to remove sand, then squeeze dry, and chop. Add

water, if necessary, to the mushroom soaking liquid to make 3 cups. Add

the soy sauce and salt to taste; it should be well seasoned. Bring to a

simmer in a saucepan.

 

3. Heat the oil in a heavy saucepan, Dutch oven, or skillet over medium

heat. Add the onion. Cook, stirring, until just about tender, 3 to 5

minutes. Add the fresh mushrooms and a large pinch of salt and cook,

stirring, until the mushrooms begin to release liquid, about 3

minutes. Add the garlic and the wheat berries. Stir together for a couple

of minutes and add the wine. Cook, stirring, until the wine has just about

evaporated, about 3 minutes. Stir in the simmering stock. Bring to a

boil, reduce the heat, cover, and simmer for 30 to 60 minutes, until the

wheat berries are tender. If there is still a lot of liquid in the pot,

pour it off.

 

4. While the wheat berries are cooking, steam the broccoli. Bring 1 inch

of water to a boil in a saucepan with a steaming rack in place. Add the

broccoli, cover, and steam for 5 minutes. Remove from the heat and refresh

with cold water. Set aside.

 

5. Check to make sure the wheat berries are tender. They will be chewy no

matter how long they cook, but they should be cooked through. Taste and

correct seasoning. Add pepper and stir in the broccoli and parsley. Stir

in the Parmesan, if using, and serve.

 

Advance preparation: This keeps well for a day in the refrigerator. It's

best to add the broccoli and the parsley just before serving. To reheat in

the oven, place in a lightly oiled baking dish, cover tightly with foil,

and reheat in a 350F oven for 20 minutes. To reheat in a microwave, place

in a microwave-safe bowl, cover tightly with plastic wrap, then pierce the

plastic with a knife. Microwave for 1 minute. Let sit for 1 minute,

carefully remove plastic, and fluff with a fork. Repeat one more time, if

needed.

 

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