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    You are in: Home / Recipes / Vegetable and Wheat Berry Casserole Recipe
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    Vegetable and Wheat Berry Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    cookiecutter _'s Note:

    From the Mayo Clinic Williams-Sonoma Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In 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.
    2. 2
      Preheat oven to 400 degrees F.
    3. 3
      In 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).
    4. 4
      To 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.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

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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
    10%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 365.3 mg
    15%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 10.0 g
    40%
    Sugars 13.6 g
    54%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    wheat berries

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