Wheat Berries With Swiss Chard and Pomegranate Molasses

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

• Ready In: 1 hr 24 mins
• Serves: 4

Ingredients

• 1 1⁄3 lbs swiss chard
• 2  tablespoons olive oil
• 1  tablespoon unsalted butter
• 2  large leeks, green and pale green parts, thinly sliced
• 2  tablespoons light brown sugar
• 3  tablespoons pomegranate molasses
• 1 1⁄4 cups  wheat berries
• 2  cups  chicken stock
•  salt & fresh ground pepper
•  Greek yogurt, to serve

Directions

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.