Main-Dish Wheatberry Salad

1 cup wheatberries*
1 14 1/2-ounce can vegetable broth
1 medium-size yellow pepper
1 small zucchini (about 8 ounces)
1 small eggplant (about 12 ounces)
1 8-ounce package medium-size mushrooms
olive oil
salt
dried thyme leaves
coarsely ground black pepper
1 cup frozen peas, thawed
1 small tomato, cut into 1/2-inch chunks

1. In large bowl, soak wheatberries overnight in 5 cups water.

2. Drain wheatberries. In 2-quart saucepan over high heat, heat wheatberries, vegetable broth, and 13/4 cups water to boiling. Reduce heat to low; cover and simmer 21/2 hours or until wheatberries are tender.

3. After wheatberries have cooked 1 1/2 hours, cut yellow pepper into 1/4-inch-wide slices. Cut zucchini lengthwise in half, then cut halves crosswise into 3/4-inch-thick chunks. Cut eggplant lengthwise into quarters, then cut each quarter crosswise into 3/4-inch-wide slices. Cut each mushroom in half.

4. Preheat broiler if manufacturer directs. Spray rack in broiling pan with nonstick cooking spray. In medium bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon black pepper; add yellow pepper, zucchini, and mushrooms, tossing to coat. Arrange vegetables on rack in broiling pan. Place pan in broiler 5 to 7 inches from source of heat; broil vegetables 10 to 15 minutes until tender and browned, stirring them occasionally and removing them to large bowl as they are done. Keep vegetables warm.

5. In same medium bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon black pepper; add eggplant, tossing to coat. Arrange eggplant on rack in broiling pan; broil eggplant 10 to 15 minutes until tender and browned, stirring occasionally. Remove to bowl with other vegetables.

6. About 5 minutes before end of wheatberry cooking time, add thawed peas to heat through. Drain any liquid from wheatberry mixture. Add wheatberries and tomato chunks to bowl with vegetables; toss to mix well.

*Wheatberries, also known as whole-grain wheat, can be found in health food stores or in some supermarkets.

Serves: 4



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