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