Vegetable And Wheat Berry Casserole Recipe

Name: Vegetable And Wheat Berry Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/8 cups wheat berries; ½ cups water; 2 lbs eggplants, cut into 1/2-inch cubes (aubergine); 28 ounces canned diced tomatoes; 4 zucchini, cut crosswise into 1/2-inch-thick slices (courgettes); 2 onions, cut into 1/2-inch-thick slices and separated into rings; 1 green bell pepper, stemmed, seeded, and cut into 3/4-inch squares; 1 red bell pepper, stemmed, seeded, and cut into 3/4-inch squares; 1/4 cup black olives, pitted and sliced; 4 garlic cloves, minced; 1/4 teaspoon cayenne pepper; 1/4 cup fresh parsley, chopped; 2 tablespoons red wine vinegar; 6 sprigs flat-leaf Italian parsley

Servings: persons

2 1/8 cups wheat berries
½ cups water
2 lbs eggplants, cut into 1/2-inch cubes (aubergine)
28 ounces canned diced tomatoes
4 zucchini, cut crosswise into 1/2-inch-thick slices (courgettes)
2 onions, cut into 1/2-inch-thick slices and separated into rings
1 green bell pepper, stemmed, seeded, and cut into 3/4-inch squares
1 red bell pepper, stemmed, seeded, and cut into 3/4-inch squares
1/4 cup black olives, pitted and sliced
4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 cup fresh parsley, chopped
2 tablespoons red wine vinegar
6 sprigs flat-leaf Italian parsley

1
In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
2
Preheat oven to 400 degrees F.
3
In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
4
To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.

303

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/8 cups wheat berries, ½ cups water, 2 lbs eggplants, cut into 1/2-inch cubes (aubergine), 28 ounces canned diced tomatoes, and more.

Yes, Vegetable And Wheat Berry Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable And Wheat Berry Casserole

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