Photo: Karry Hosford
Yield
4 servings (serving size: 1 1/2 cups)

Look for black soy beans in the organic section of major supermarkets. If you can't find them, substitute canned black beans or shelled edamame.

How to Make It

Step 1

Combine wheat berries and 2 cups hot water in a bowl; let stand 1 hour.

Step 2

Drain mixture through a sieve over a bowl, reserving 1 1/2 cups of the soaking liquid.

Step 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.

Step 4

Add oil to pan; heat over medium-high heat. Add onion; sauté 5 minutes. Add mushrooms, celery, carrot, and rosemary; sauté 5 minutes.

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
January 09, 2012
A very earthy, filling stew. The wheat berries had a good chewiness to them, and the savory tomatoes were what made the broth. A little bit bland, even though all of the veggies were yummy... I would add cumin and perhaps a few other spices next time. Next time I would definitely simmer the wheat berries in a separate pot first, then transfer to the Dutch oven when directed - it is an utter pain to remove them from the Dutch oven in step 3!