Wheat Berries with Broccoli

November 28, 2011 at 2:35 pm (Main Dish, Side Dish)
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Source: New York Times

Note: We added sliced and sauteed tempeh to this dish to make it a vegetarian entree.

1 cup wheat berries

6 cups water, vegetable stock or chicken stock

Salt to taste

2 broccoli crowns, broken into florets

2 tablespoons olive oil

1/2 cup minced onion

2 garlic cloves, minced

2 teaspoons chopped fresh rosemary and freshly ground pepper

1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)

1/4 cup chopped fresh parsley

1. Place the wheat berries in a bowl, and pour on enough hot water to cover by an inch. Soak for at least one hour, preferably overnight.

2. Drain the wheat berries, retaining the soaking water. Add the soaking water to the stock. Add salt to taste. Place in a large saucepan, and bring to a boil. Add the broccoli, blanch for three minutes and transfer to a bowl of ice water. Allow to cool for a few minutes, then drain and set aside.

3. Bring the liquid in the pan back to a boil, and add the wheat berries. Reduce the heat, cover and simmer one hour, until the wheat berries are tender. Remove from the heat, allow the grains to swell in the cooking water for 10 minutes and then drain over a bowl. You will need some of the liquid later.

4. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and rosemary. Cook, stirring, until fragrant, about one minute, then stir in the wheat berries and the broccoli and heat through. Add freshly ground pepper, taste and adjust seasoning.

5. Scoop 1/4 of the cooking liquid you set aside from the bottom of the bowl, where the starch has settled. Stir into the wheat berries, along with the Parmesan and parsley. Heat through, stirring until the cheese melts, and serve.

Yield: Serves four.

Advance preparation: You can make this through step 4 several hours ahead and reheat. The cooked wheat berries will keep for three or four days in the refrigerator.

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Tempeh and Green Bean Stir-Fry with Peanut Sauce

June 12, 2011 at 7:42 pm (Main Dish)
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Source:  Cooking Light, April 2011

YIELD: 4 servings (serving size: 2 cups tempeh mixture, 2 tablespoons peanut sauce, and 1 1/2 tablespoons green onions

Ingredients
For Peanut sauce:
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 3 tablespoons natural-style, chunky peanut butter (such as Smucker’s)
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon lower-sodium soy sauce

    For Stir-fry:

  • 2 teaspoons brown sugar
  • 5 teaspoons lower-sodium soy sauce
  • 1 teaspoon Sriracha
  • 4 garlic cloves, chopped
  • 1 tablespoon plus 2 teaspoons sesame oil, divided
  • 1 (8-ounce) package organic tempeh, cut into 1/3-inch strips
  • 2 cups thinly sliced carrot
  • 1 cup (2-inch) strips red bell pepper
  • 1 pound green beans, trimmed
  • 1/2 cup water
  • 3/4 cup thinly sliced green onions, divided
  • 6 ounces mung bean sprouts
Preparation
  • 1. To prepare peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon Sriracha, and 1 teaspoon soy sauce in a medium bowl, stirring well with a whisk. Set aside.
  • 2. To prepare stir-fry, combine 2 teaspoons sugar, 5 teaspoons soy sauce, 1 teaspoon Sriracha, and garlic in a small bowl, stirring with a whisk.
  • 3. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon sesame oil to pan, swirling to coat. Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown. Remove tempeh mixture from pan, and keep warm. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until beans are crisp-tender. Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions, and bean sprouts; cook for 2 minutes or until sprouts are tender. Serve with peanut sauce and remaining half of onions.

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