This is an excellent accompaniment to meat or fish; it can also be served as an entrée.
Recipe information
Yield
serves 8 to 10 as a side dish
Ingredients
Preparation
Step 1
Place the wheatberries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.
Step 2
Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Drain, and transfer to the ice bath, and set aside.
Step 3
Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more. Serve.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 64
Step 6
Fat: 2g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrate: 39g
Step 9
Sodium: 260mg
Step 10
Protein: 8g
Step 11
Fiber: 9g
