Prep 0 mins
Cook 1 hr 30 mins
Pea shoots are called Mustaches of the Dragon by the Chinese. Look for pea shoots, dau miu in Cantonese, in the spring. This is the recipe that made me take a closer look at Mostly Vegetables by Susan Costner.
- 2 shallots, minced
- 3 -4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 cups wheatberries
- 1⁄2 cup dry white wine
- 4 -4 1⁄2 cups vegetable broth
- 2 tablespoons fresh tarragon leaves
- 1 lb pea shoots, coarsely chopped
- fresh ground pepper
- chopped fresh chives
- Saute the shallots and garlic in the oil until soft but not browned over med-high heat.
- Add the wheatberries and cook a few more minutes, until they are separated and coated with oil.
- Stir in wine and cook over med heat, stirring frequently, until wine is evaporated.
- Stir in stock.
- When it simmers cover pan and simmer for 1 hour or more until wheatberries are moist and tender and most of the stock absorbed.
- Add tarragon, pea shoots and toss until greens are wilted.
- Season to taste.
I am going to give this a 3 for flavor but the cooking times were way off. After over 2 1/2 hrs, the wheat berries were hard as a rock and my family was starving. I had to serve it the way it was and our jaws were sore by the end of dinner with the amount of chewing we had to entail.