Creamy White Wheat Berry Porridge With Eggplant Stew And Wilted Spinach

1. 1

   Place the wheat berries in a 3 quart pot. Cover with water by two inches. Bring the water to a boil and boil for two minutes and then turn off the heat. Cover the pot and let sit for two hours.

2. 2

   Drain the wheat berries in a colander or strainer. In a sauce pan melt the butter over medium heat. Add the garlic and once you smell it add the cream. Add the berries and bring to a boil. Reduce the heat to low and warm the berries and let the cream reduce and thicken. Add the parmesan and stir. Taste for seasoning. Add kosher salt and fresh ground white pepper if needed.

3. 3

   Place a three quart pot over high heat. When it is hot add the oil, which should shimmer, and immediately add the eggplant and onions. Season with kosher salt and pepper. Let onions and eggplant caramelize. You may need to add more olive oil if the pot dries out. Lower the heat to medium and add the garlic. Cook until fragrant and then add the tomato sauce. Bring to a boil and let simmer until thickened. Add the red wine vinegar and basil, stir and taste for seasoning. Adjust the seasoning if necessary.

4. 4

   Keep the wheat berries and eggplant hot but don't let it scorch. In a mixing bowl whisk the Dijon mustard and balsamic vinegar. While whisking slowly add the olive oil. Whisk until emulsified. If it doesn't emulsify it will still work. Season with salt and pepper. Toss the spinach with the dressing. Add the green onions to the wheat berry porridge and stir.

5. 5

   To plate, place nice portion of the wheat berry porridge onto the center of a plate, top with eggplant stew and then some of the spinach. The spinach will wilt from the heat of the stew.

* Per serving · 4 servings · Values may vary.

No additional tips available.