Wheat Berry, Black Bean, and Vegetable Stew

Wheat Berry, Black Bean, and Vegetable Stew
Photo by Karry Hosford

Ingredients

  • 1 tablespoon olive oil
  • 2 cups hot water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 1 (15-ounce) can no-salt-added black soy beans, drained
  • 2 cups hot water
  • + 19 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 1 cup chopped onion
    • 1 teaspoon fine sea salt
    • 4 cups water
    • ½ teaspoon freshly ground black pepper
    • 1 cup chopped onion
    • 4 cups sliced cremini mushrooms
    • ½ cup sliced carrot
    • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
    • 2 cups chopped Savoy cabbage
    • 1 teaspoon fine sea salt
    • 1 (15-ounce) can no-salt-added black soy beans, drained
    • 4 cups sliced cremini mushrooms
    • ½ cup sliced celery
    • 1 cup uncooked wheat berries (hard winter wheat)
    • 1 tablespoon chopped fresh rosemary
    • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
    • ½ cup sliced carrot
    • 1 tablespoon olive oil

Combine wheat berries and 2 cups hot water in a bowl; let stand 1 hour.Drain mixture through a sieve over a bowl, reserving 1 1/2 cups of the soaking liquid.Combine wheat berries, 4 cups water, and salt in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from pan.Add oil to p...

View full recipe at My Recipes

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