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1
Put the oil in a large saucepan or deep skillet with a lid over medium-high heat.
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2
When hot, add the leek and sprinkle with salt and pepper.
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3
Cook, stirring occasionally, until soft, about 2 minutes.
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4
Add the green beans and zucchini and stir to coat with the oil.
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5
Stir in the wine.
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6
Reduce the heat to medium-low, cover, and cook, stirring once or twice, until the vegetables are just starting to get tender, 5 to 7 minutes.
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7
Raise the heat a bit and stir in the wheat berries.
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8
Cook, stirring frequently, until hot and bubbling, a minute or two.
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9
Stir in the tomatoes, season again with salt and pepper, cover, and turn off the heat.
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10
After about 5 minutes, add the herb and fluff the stew gently with a fork.
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11
Taste and adjust the seasoning.
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12
Serve right away or at room temperature (up to an hour or so later), drizzled with a little more olive oil if you like.
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13
Quick Wheat Berry Stew with Fall Vegetables.
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14
You can make this right through the winter: Instead of the leeks, green beans, and zucchini, use 1 medium yellow onion, a couple of medium turnips or carrots, chopped, and an acorn squash, peeled, seeded, and chopped.
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15
Increase the cooking time in Step 2 to 15 to 20 minutes.
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16
Instead of the tomatoes, cut several cabbage or Swiss chard leaves into ribbons (enough to make a heaping cup) and stir them into the pot.
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17
Cook for about 5 minutes more, then finish with a tablespoon minced fresh sage leaves (or a teaspoon dried) in place of the basil or parsley.
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18
Quick Wheat Berry Stew with Citrus, Dried Fruit, and Nuts.
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19
A nice change of pace: Instead of the leeks, green beans, and zucchini, use 2 tablespoons minced peeled fresh ginger, 3 or 4 small Valencia oranges or tangerines (peeled, thinly sliced crosswise, and seeded), and 1/2 cup dried cranberries or cherries.
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20
Instead of the tomatoes, stir 1/2 cup chopped dried apricots or dates into the pot.
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21
Finish with 1/4 cup chopped almonds or pistachios in place of the basil or parsley.
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22
Quick Wheat Berry Stew with Spring Vegetables.
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23
A celebration: Instead of the leeks, green beans, and zucchini, use 2 or 3 scallions, snap or snow peas, and a handful of asparagus spears (sliced into 1-inch pieces).
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24
Instead of the tomatoes, use 1/2 cup fresh peas.
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25
Finish with fresh chopped fresh mint leaves in place of the basil or parsley.
