Equipment
Ingredients
Grain Base
- 200 g wheat berries, dry, unsoaked
- 750 ml vegetable broth
Vegetables and Aromatics
- 30 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic, minced
- 300 g broccoli florets, cut into small, bite-sized pieces
- 5 g fresh rosemary, finely chopped
Finishing
- 50 g parmesan cheese, freshly grated
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the wheat berries in a fine mesh strainer and rinse thoroughly under cold water. Drain well.
Combine the rinsed wheat berries and vegetable broth in a medium saucepan. Bring the liquid to a rolling boil at 100 degrees Celsius / 212 degrees Fahrenheit. Once boiling, reduce the heat to low, cover with a lid, and simmer until the grains are tender but retain a chewy texture.
About 15 minutes before the wheat berries finish cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the diced yellow onion and saute until translucent and softened.
Add the minced garlic, chopped fresh rosemary, and broccoli florets to the skillet. Saute, stirring frequently, until the broccoli is bright green and tender-crisp.
Drain any excess liquid from the cooked wheat berries if necessary. Transfer the warm wheat berries into the large skillet with the broccoli mixture. Stir well to combine all ingredients evenly.
Remove the skillet from the heat. Fold in the freshly grated Parmesan cheese, kosher salt, and black pepper. Taste and adjust seasoning if necessary, then serve immediately.
Chef's Notes
- To build even deeper flavor, toast the dry wheat berries in the dry saucepan over medium heat for 2-3 minutes before adding the vegetable broth.
- Wheat berries are incredibly resilient to overcooking, making them an excellent candidate for meal prep. You can cook the grains up to three days in advance and store them in the refrigerator.
- For a vegan adaptation of this dish, substitute the Parmesan cheese with a tablespoon of nutritional yeast and a pinch of dry mustard powder to mimic the sharp, umami profile.
- Ensure the broccoli florets are cut into uniformly small pieces. This not only speeds up the sauteing process but also ensures the vegetables integrate seamlessly with the size of the grains in every bite.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will continue to meld and deepen over time.
Freezer: 3 months — Freeze in individual portions. Texture of broccoli may soften upon thawing.
Reheating: Warm in a microwave or on the stovetop over medium-low heat with a splash of water to refresh the grains.
