1 hr 55 mins
1 hr 30 mins
cookiecutter _'s Note:
From the Mayo Clinic Williams-Sonoma Cookbook.
My Private Note
Units: US | Metric
- 2 1/8 cups wheat berries
- 12 cups water
- 2 lbs eggplants, cut into 1/2-inch cubes (aubergine)
- 28 ounces canned diced tomatoes
- 4 zucchini, cut crosswise into 1/2-inch-thick slices (courgettes)
- 2 onions, cut into 1/2-inch-thick slices and separated into rings
- 1 green bell pepper, stemmed, seeded, and cut into 3/4-inch squares
- 1 red bell pepper, stemmed, seeded, and cut into 3/4-inch squares
- 1/4 cup black olives, pitted and sliced
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 6 sprigs flat-leaf Italian parsley
- 1In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
- 2Preheat oven to 400 degrees F.
- 3In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
- 4To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.
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Nutritional Facts for Vegetable and Wheat Berry Casserole
Serving Size: 1 (980 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 126.7
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 365.3 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 10.0 g
- Sugars 13.6 g
- Protein 5.1 g
The following items or measurements are not included: