Wheat Berries With Swiss Chard and Pomegranate Molasses

READY IN: 1hr 24mins
Recipe by Studentchef

Another recipe from the cookbook Jerusalem: A Cookbook. The wheat berries can be hulled or unhulled.

Top Review by Elmotoo

The end result of how I cooked this was off the charts fabulous. BUT there is no way in the world I am cooking any green, especially tender swiss chard, for 1 hour or more. SO, I boiled the wheat berries in salted water until *almost* cooked, then drained them. I sauteed the onion (no leeks), stems, added all the rest except the leaves. I let that cook until the liquid absorbed, getting the crusty bottom. THEN I added the leaves & stirred them in until wilted & served. I would add more pomegranate molasses next time. This is a super yummy combo that we ate & ate & ate & ate....then it was gone. :( Made for Sun & Spice Tag 2.2013.

Ingredients Nutrition


  1. Separate the chard's white stalks from the leaves, and slice the stalks into 3/8 inch slices.
  2. Heat the oil and butter in a large, heavy bottomed pot. When the butter has melted add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for another 3 minutes., then add the leaves and cook for 3 more minutes.
  3. Add the sugar, pomegranate molasses and wheat berries, mixing well. Add the stock, 3/4 teaspoon salt and black pepper for taste. Cook on low heat for 60-70 minutes, or until the wheat berries are al dente. The base of the liquid should have evaporated, and there should be a caramelizing on the pan.
  4. Remove from heat, and do a taste test to check whether more salt, pepper and molasses is neede.

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