I love wheatberries. I usually just stir in some roasted tomatoes with olives and capers but I fancied a bit of a change. Wheatberries are the whole grain of wheat and sometimes take soaking and long slow cooking, however the Gourmet Merchant company do ones that cook in just 25 minutes. As well as being a delicious unrefined carb they also have a good punch of protein.
When they are cooked they have a slight risotto like consistency and that gave me the idea for this dish. You want loads of garlic for the mushrooms and cook them good and slow so as not to burn it (yuck).
The vegan pesto uses nutritional yeast which has a cheesy flavour, and is great on popcorn, but really it is all about the basil and oil which brings the dish together.
I’m serving it with a fresh salad and olive bread.
• 1 cup wheatberries
• 3 cloves of garlic
• 2 handfuls mini portabello mushrooms (or other well flavoured mushrooms)
• 1 small onion
For the ‘pesto’
- 1 bunch of basil
- 3 cloves garlic
- pinch of sea salt
- glug of oil
- 1 tbsp nutritional yeast
- 1 handful of walnuts
Simmer the wheatberries with 4 cups of boiling water for 25 minutes. Drain and set aside. Save a few spoons of water.
Fry the mushrooms with finely chopped onion and crushed garlic. Fry it slowly and when tasty stir in wheatberries.
Crush up all the pesto ingredients in a pestle and mortar until smooth and incorporate the saved water.
Serve and enjoy 😀
How do you like your wheatberries? What unusual grains have you discovered?