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1
Place the wheat berries in a bowl, and pour on enough hot water to cover by an inch.
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2
Soak for at least one hour, preferably overnight.
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3
Drain the wheat berries, retaining the soaking water.
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4
Add the soaking water to the stock.
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5
Add salt to taste.
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6
Place in a large saucepan, and bring to a boil.
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7
Add the broccoli, blanch for three minutes and transfer to a bowl of ice water.
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8
Allow to cool for a few minutes, then drain and set aside.
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9
Bring the liquid in the pan back to a boil, and add the wheat berries.
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10
Reduce the heat, cover and simmer one hour, until the wheat berries are tender.
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11
Remove from the heat, allow the grains to swell in the cooking water for 10 minutes and then drain over a bowl.
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12
You will need some of the liquid later.
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13
Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion.
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14
Cook, stirring, until tender, about five minutes, and add the garlic and rosemary.
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15
Cook, stirring, until fragrant, about one minute, then stir in the wheat berries and the broccoli and heat through.
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16
Add freshly ground pepper, taste and adjust seasoning.
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17
Scoop 1/4 of the cooking liquid you set aside from the bottom of the bowl, where the starch has settled.
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18
Stir into the wheat berries, along with the Parmesan and parsley.
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19
Heat through, stirring until the cheese melts, and serve.
