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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.

Recipe by Cooking Light December 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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

  • Combine wheat berries, 4 cups water, and salt in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from pan.

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

  • 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.

  • 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.

Nutrition Facts

333 calories; calories from fat 16%; fat 5.9g; saturated fat 0.7g; mono fat 2.6g; poly fat 0.8g; protein 17.9g; carbohydrates 56.9g; fiber 14.5g; cholesterol 0mg; iron 5.6mg; sodium 620mg; calcium 133mg.
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