WHEATBERRY PILAF WITH ROASTED TOMATO DRESSING

WHEATBERRY PILAF WITH ROASTED TOMATO DRESSING

This isn’t an advert for Merchant Gourmet, but it could be. I just love their products. They sell the best puy lentils, my daughter’s favourite whole wheat giant couscous, their sundried tomatoes are full of flavour and not preserved in in oil. Every Christmas I buy their chestnuts and I even used their products in a gift basket for a friend’s birthday.

The latest product I spotted was a box of wheatberries. If you are wondering, wheatberries are the whole kernels of wheat that are milled into flour.They are similar to spelt or barley and can be used interchangeably in recipes. Wheatberries are high in fiber, about 6g per 1/4 cup, they are incredibly filling. They are chewy which makes them perfect food to practice mindful eating as it will you take a while to get through them. This is a good news because it means that you will probably end up eating less.

My wheatberries were paired up with some gorgeous green veggies and a dressing made out of oven roasted tomatoes and garlic. Isn’t it amazing how roasting tomatoes concentrates the flavour? This recipe has no fat added.

wheatberriepilaf


WHEATBERRY PILAF WITH ROASTED TOMATO DRESSING

Serves 4

ingredients
tomato dressing
6 medium tomatoes
4 cloves of garlic unpeeled
2 sprigs of thyme
Tbs of fresh oregano

pilaf
200g (1cup) wheatberries
1 litre vegetable stock
8 runner beans
1 bunch of asparagus
1 courgette
couple handfuls of peas

  1. Preheat the oven to 180C. Line a baking dish with some baking paper. Halve the tomatoes and put into the baking dish, cut side up. Roast for 10min.
  2. Add the unpeeled garlic cloves to the tomatoes and roast for further 20min.
  3. Next cook the wheatberries in the vegetable stock. Mine took about 30min , just read the package instructions as you may have a different product.
  4. Prepare your vegetables. Slice the runner beans diagonally. Snap the woody end off the asparagus and cut them in half. Cut the courgette in half lengthways and slice diagonally.
  5. In a large saute pan heat about 125ml (1/2 cup) of vegetable stock. Add the beans, cover with lid and cook for 2 min. Next add the asparagus and cover with a lid and cook for 2-3 min (depending on thickness). Last add the courgettes and peas and cook for 1 min. Vegetables should be tender and all the liquid should be gone.
  6. For the sauce, place the tomatoes and garlic squeezed out of its skin in a food processor. Whizz up into a smooth sauce. Taste for seasoning and add the chopped oregano.
  7. Mix the cooked wheatberries with your vegetables and serve with the dressing on the side.


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