Wheat Berry, Black Bean, and Vegetable Stew

Ingredients

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

Preparation

1. Combine wheat berries and 2 cups hot water in a bowl; let stand 1 hour.
2. Drain mixture through a sieve over a bowl, reserving 1 1/2 cups of the soaking liquid.
3. Combine wheat berries, 4 cups water, and salt in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from pan.
4. Add oil to pan; heat over medium-high heat. Add onion; sauté 5 minutes. Add mushrooms, celery, carrot, and rosemary; sauté 5 minutes.
5. Add the reserved soaking liquid and wheat berry mixture to pan; bring to a boil. Stir in cabbage and pepper. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
6. Add tomatoes; simmer mixture for 10 minutes or until the wheat berries are tender, stirring occasionally. Add soy beans; bring to a boil. Cook mixture for 10 minutes or until thick. Stir in chopped parsley.