Archive for the 'Wheat Berries' Category

Sweet Potato or Carrot Kibbeh

Tuesday, September 18th, 2012

Sara Jones, Tucson CSA

This recipe is a variant of the Wheat Berry Lamb Kibbeh, substituting
one cup of cooked, pureed sweet potato or carrot, plus one egg, for
the ground meat. The mixture will be softer and more delicate. It is best
to shape into individual patties, rather than trying to cut. Cook at 375°
for about 20 minutes. Serve sprinkled with goat cheese or cilantro
chutney on hot pita.

This is a Lebanese dish that traditionally uses bulgur wheat. I took some liberties in the translation and used cooked, ground wheat berries instead of the bulgur, but the results are similar and delicious. You can form the mixture into small patties or sausage shapes. It is great served with plain yogurt mixed with a little bit of lemon juice and chile paste, and/or the cilantro chutney  recipe that follows.

1 pound pureed sweet potato or carrot
1 egg
1/2 bunch green onions, greens and base, chopped fine
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chopped fresh herbs (cilantro, mint or oregano)
2 cups cooked wheat berries, ground into small pieces in food
processor or blender
1 1/2 teaspoons salt

In a large bowl, mix together all ingredients. To get the right texture, you need to really work the pureed sweet potato or carrot, squeezing it
through you fingers, to distribute. Once the wheat is well incorporated, form patties. Bake in an oven at 375, from15-30 minutes, depending on thickness. Serve over hot pita bread with yogurt sauce or chutney.

About wheat berries

Tuesday, September 18th, 2012

Crooked Sky Farms grows their own wheat and we periodically get it in our shares.  We get Joaquin Red Winter Wheat and Paloma White Winter Wheat. Both are low in gluten and have a wonderful nutty flavor.  We get the wheat sometimes as berries and sometimes as flour.

Wheat berries can be eaten whole and we have many recipes on our online recipe archive.

Wheat berries can also be ground into flour in a food processor or a coffee grinder.  Just make sure to first remove the little twigs and stones that may still be present.

Cleaning wheat berries: Crooked Sky Farm’s grains are mostly clean, but they do include some chaff and often little black wild mustard seeds from the field. The seeds are harmless and can safely be left in. The chaff can be removed by winnowing the grains before use. To winnow grain, stand out of doors in a breeze or in front of a fan, and pour the grain from one bowl into another a few times and let the chaff blow away in the breeze.

Tabbouleh from Wheat Berries

Saturday, April 10th, 2010

Lorraine Glazar, Tucson CSA

Makes 3 main course or 4 side servings

3/4 cup coarsely ground wheat berries (use the more coarse settings on the CSA grinder)
Salt
3 tablespoons lemon juice
2 tablespoons olive oil
freshly ground black pepper
1 bunch parsley, finely chopped
1/2 cup mint, finely chopped
3 green onions, finely chopped
1 carrot, grated (optional)

Start a pot of water to boil as if you were going to boil pasta.  When it boils, add salt and the wheat berries.  Start checking for doneness at about 20 minutes—the length of time it will take to cook depends on how the berries are ground.  When the texture is soft and fluffy, it’s done.

Drain well, then place in a container with a flat bottom.  Make a vinaigrette by mixing the lemon juice, olive oil, black pepper and more salt in a small bowl.  Add to the hot grains and let them absorb the vinaigrette.

Mix in the parsley, mint, green onions and carrot if using.  Toss to combine and enjoy.

Turkish Hamburgers (Kofte)

Thursday, April 8th, 2010

Philippe, Tucson CSA

1 pound ground beef
1 egg
1/4 cup breadcrumbs, or cooked rice, or cooked bulgur
1 onion, grated or minced
1/4 cup fresh parsley, chopped
1/2 teaspoon cumin
1-2 garlic cloves, minced
Salt and pepper

Thoroughly mix all the ingredients with your hands. Divide in 6
to 8 portions and shape into patties. Grill or fry in the pan with
some oil. Serve with French fries

Wheat Berries with Beets and Walnuts

Thursday, April 8th, 2010

Sara Jones, Tucson CSA

Simple ingredients make a satisfying dish in this easy recipe.
Pre-roast the beets and boil the wheat berries earlier in the week
for a really quick meal. Add the beet greens if you like, or save
them for another dish. Pasta works well in place of the wheat
berries, if you prefer.

1 bunch beets, roasted, peeled and diced
1 large handful parsley, finely chopped
1 handful walnuts, roughly chopped
1/2 bunch green onions or baby leeks, thinly sliced
1 pound pasta, cooked
1-2 tablespoons olive oil
1-2 tablespoons balsamic vinegar
Salt to taste

Mix together all ingredients, seasoning to taste. Let sit for at
least 30 minutes to allow flavors to meld. Serve warm, or as a
cold salad. Garnish with whole parsley leaves.

Tuscan Wheat Berry Soup

Monday, March 1st, 2010

Simon Stump, Tucson CSA

7 oz dry barley or wheat berries
7 oz pinto beans (dry or canned), (lentils work in a pinch)
1 small red onion
1 carrot
1 stick of celery
1 teaspoon of tomato sauce or paste
olive oil
salt and pepper
Rosemary and Parsley

If using fresh beans, leave them to soak in water for 12 hours in a 3 cups of cold salted water.  Boil them for a half hour.  Reserve remaining liquid.  Once the beans are cooked, place half the beans in a blender with as much water as is needed (if using canned beans, add bean juice from the can), and mix to a smooth homogenous liquid.  Dice the carrot, celery, herbs, and onion to a very tiny dice (do not puree it if using a food processor).  Saute in a generous amount of olive oil.  Once the vegetables have changed color, add tomato sauce.  After about 10 minutes, pour in the pureed and whole beans.  Add salt, pepper, herbs, and barley.  Cook for about an hour, occasionally adding additional bean water (or water) as needed.  Soup is best if once cooked, you remove it from heat and leave for at least an hour.

(Recipe from Lela Cesari Ciampoli, Italian cooking instructor)

Wheat Berry Salad

Wednesday, February 24th, 2010

Rachel Yaseen, Two Spoons

1 cup uncooked wheat berries
1/2 orange juice and zest
1 tablespoon lemon juice
1 tablespoon flax seed oil
1 beet, turnip or daikon, grated
1 carrot, grated
1 celery stalk, grated
1/8 cup each chopped dates, raisins, dried cranberries, walnuts,
dried coconut

Soak wheat berries covered in water in a large bowl overnight.
Drain, and place in saucepan covered with salted water. Bring to
boil and then simmer until berries are tender (1-2 hours). Drain
remaining water and let cool. Mix orange, lemon, and oil in
bowl, add to wheat berries and then add remaining ingredients.

Earthy Wheat Berry Soup

Monday, January 25th, 2010

Philippe, Tucson CSA

Wheat berries, cooked
Beans, soaked overnight
Root vegetables, cut in chunks (turnips, rutabagas, carrots, etc).
Onions, chopped
Herbs and spices of your choice (thyme, bay leaf, chile flakes, coriander, etc)
Salt and pepper to taste
(optional) Soup bones

Place ingredients in stockpot.  Cover with water.  Bring to a boil and simmer for an hour.

Fruity Nutty Wheat Berry Salad

Tuesday, July 7th, 2009

Paula Borchardt, Tucson CSA

This refreshing salad provides a delightful variety of colors, flavors, and textures.

3 cups cooked wheat berries
4 medium tomatoes, chopped
1 cup chopped almonds
2/3 cup chopped dried apricots
2/3 cup dried cranberries
2/3 cup raisins
2 cups chopped cucumber
1/3 cup lemon juice
1 tablespoon olive oil
fresh parsley sprigs for garnish

Mix all ingredients. Garnish with parsley if desired.

Wheat Berries, Simplified

Sunday, May 17th, 2009

Paula Borchardt, Tucson CSA

Those bags of wheat berries sitting on your shelf don’t have to be intimidating or time consuming! Here’s an easy way to take care of them.
1.    Rinse the wheat berries in a mesh strainer under running water.
2.    Skim off the chaff: put the wheat berries in a bowl of water, briskly stir the wheat berries with a spoon, and use a small strainer to skim off the chaff that floats to the top of the bowl. Alternate stirring and skimming until no more chaff floats to the top of the bowl. The little black mustard and/or amaranth seeds are harmless.
3.    Soak overnight in the bowl of water.
4.    Cook: drain the water, add fresh water (about 4 cups water per cup of wheat berries), and cook in a slow cooker on low for 6 hours.


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