Wheat berries w/rice wine, vinegar, and raspberries

4 servings

Ingredients

Quantity Ingredient
1 cup Whole, peeled
Wheat berries
2 tablespoons Rice wine vinegar
1 tablespoon Honey
1 pint Raspberries, rinsed
4 Lemon wedges
1 cup Plain non-fat yogurt

Directions

This recipe can be served as a side dish, as a salad, or, with a sprinkling of brown sugar on top, as a dessert.

Place the wheat berries in a fine sieve and rinse under cold running water for 1 min.

Place in a mixing bowl with cold water, and soak for 8 hours or overnight. Drain.

Place the drained wheat berries and 3 cup fresh water in a heavy, medium saucepan and bring to a boil over high heat. Reduce the heat, cover, and simmer until the wheat berries are tender but retain their crunch, about 1 hour. Remove the pan from the heat and let sit, covered, for 10 min. Drain the wheat berries and place in a mixing bowl.

Place the vinegar and honey in a medium saucepan and bring to a boil over high heat. Add the raspberries, stirring gently, and immediately remove the pan from the heat.

Carefully combine the raspberries with the wheat berries. Place on 4 serving plates and serve warm with the lemon and yogurt.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 100

Submitted By DIANE LAZARUS On 11-24-95

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