Recipe by charlie #5
First time I made this I cut the recipe in half, thinking my family wouldn't be interested. I was trying to incorporate more wheat into our diet. I wished I had made the whole thing. I think it's yummy. I've adapted this from a recipe in "Marlene's Magic with Food Storage". Unsure of yield. Update: Recently made this and my 2 wheat salads as part of a booth at a preparedness fair. They were all a hit. The men especially liked this wheat casserole as it is similar to chili. The women generally liked the salads better - figures!
Top Review by WI Cheesehead
I tagged this in Spring '08 PAC. It makes a lot, so that I reduced the meat (used ground tukety) a bit (would reduce the berries next time instead) bcz I didn't have a pan big enough to simmer it all in. Left out the olives and green peppers, so I think I would add more seasonings next time. It had a strong taste of tomato sauce. Maybe I'll add the seasonings I use for my spaghetti sauce too. I love the chewiness of the berries, but the kids don't, so, like I said, will cut the berries down so they're not so prominent. Thanks!
- 2 cups wheat berries
- 4 cups water
- 2 lbs ground beef
- 1⁄4 cup dried onion, reconstituted
- 1⁄2 cup green pepper, chopped
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 garlic cloves, minced
- 2 teaspoons oregano
- 2 (14 1/2 ounce) cans tomatoes
- 2 (8 ounce) cans tomato sauce
- 1 (5 3/4 ounce) can black olives, drained, chopped
- 1 1⁄2 cups monterey jack cheese, grated
Directions See How It's Made
- Cook wheat in water for 1 1/2 hours or until tender. You may need to add more water during cooking time. Drain.
- Brown ground beef with onions and peppers. Add to the wheat along with all the spices. Add tomatoes, sauce, and olives. Simmer for 30 minutes. Place in a 9x13 casserole dish and top with cheese.
- Bake at 350 degrees for 25 minutes.