Equipment
Ingredients
Grain Base
- 200 g wheat berries, rinsed and drained
- 700 ml vegetable broth
- 2 g kosher salt
Vegetables and Aromatics
- 300 g broccoli, cut into small florets
- 30 ml extra virgin olive oil
- 150 g yellow onion, diced
- 15 g garlic, minced
- 5 g fresh rosemary, finely chopped
Finishing
- 40 g vegetarian parmesan cheese, grated
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Using a chef's knife and cutting board, prepare the broccoli florets, dice the onion, mince the garlic, and finely chop the fresh rosemary.
Bring the vegetable broth to a boil at 100°C or 212°F in a medium saucepan. Add the rinsed wheat berries and kosher salt. Reduce heat to low, cover, and simmer until the grains are tender but still pleasantly chewy. Drain any excess liquid using a fine mesh strainer.
While the wheat berries cook, heat the extra virgin olive oil in a large skillet over medium heat. Add the diced yellow onion, minced garlic, and chopped rosemary. Sauté until the onion is completely translucent and aromatic.
Add the broccoli florets to the skillet along with 30ml of water. Immediately cover with a tight-fitting lid to steam the broccoli until it turns bright green and is easily pierced with a fork.
Transfer the drained, cooked wheat berries into the skillet with the broccoli and aromatics. Stir continuously over low heat until the grains are fully warmed through and evenly coated with the seasoned oil.
Remove the skillet from the heat. Fold in the grated vegetarian parmesan cheese and freshly ground black pepper. Adjust salt to taste if necessary before serving.
Chef's Notes
- Soaking the wheat berries overnight in cold water can reduce your simmering time by up to 15 minutes and yields a slightly softer final grain.
- If catering to a strict vegetarian diet, ensure your parmesan substitute is explicitly labeled vegetarian, as traditional Parmigiano-Reggiano contains animal rennet.
- To maximize depth of flavor, toast the raw wheat berries in a dry pan for 3 to 4 minutes before adding the boiling broth.
- Don't throw away the broccoli stems. Peel the tough woody exterior and dice the tender inner core to cook alongside the florets.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Broccoli may lose some textural integrity upon thawing.
Reheating: Microwave with a splash of water, or reheat gently in a covered skillet over medium-low heat.
