Wheatberries with Vegetables Recipe

Name: Wheatberries with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheatberries; 1 quart water; 1 small head broccoli (about 15 ounces), trimmed and cut into florets; 2 teaspoons olive oil; 1 medium yellow onion, peeled and diced; 2 garlic cloves, peeled and minced; 1 28-ounce can tomatoes, chopped; 1/4 cup chopped fresh oregano; 1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices; 1/2 small eggplant, cut into 1/2-inch pieces; 1/2 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 cup wheatberries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets
2 teaspoons olive oil
1 medium yellow onion, peeled and diced
2 garlic cloves, peeled and minced
1 28-ounce can tomatoes, chopped
1/4 cup chopped fresh oregano
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

1
Place the wheatberries in a small stockpot over high heat.
2
Add the water.
3
Cover; bring to a boil.
4
Reduce heat to low.
5
Simmer until tender, at least 40 minutes.
6
Drain; set aside.
7
Fill a large bowl with ice and water; set aside.
8
Bring a medium pot of water to a boil.
9
Add the broccoli, and blanch until bright green, 1 to 2 minutes.
10
Drain, and transfer to the ice bath, and set aside.
11
Heat the olive oil in a large skillet over medium-low heat.
12
Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes.
13
Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
14
Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more.
15
Serve.
16
(Per serving)
17
Calories: 64
18
Fat: 2g
19
Cholesterol: 0mg
20
Carbohydrate: 39g
21
Sodium: 260mg
22
Protein: 8g
23
Fiber: 9g

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup wheatberries, 1 quart water, 1 small head broccoli (about 15 ounces), trimmed and cut into florets, 2 teaspoons olive oil, and more.

Yes, Wheatberries with Vegetables 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.

That's it — enjoy your meal!

Wheatberries with Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions