Even after 6 years of being vegan and writing hundreds and hundreds of recipes, there are still foods I have never tried. It’s hard to believe but true. So many people think they will be deprived on a plant-based diet but the truth is, before I was vegan, I ate the same things over and over again. It was only when I became vegan that a world of variety and new foods was opened up to me.
One of the foods I had never tried was wheat berries. Even though I had evolved from eating white rice to brown rice to quinoa, millet and other whole grains, I had never tried wheat berries. That is, until yesterday. Jovial Foods sent me a box of their Organic Einkorn Wheat Berries to try.
When you eat Jovial Foods wheat berries, you eat 100% of the bran and germ. It can be cooked the same way as brown rice and can be used in risottos, soups, salads and even cooked into cereal. You can see the difference when you look at the wheat berries – they are darker and nuttier tasting than other wheat products.
I’ve enjoyed Jovial Foods products before and wrote about them and their pastas and gluten-free pastas.
Besides pasta, gluten-free pasta, and wheat berries, Jovial Foods also makes flour, cookies, gluten-free cookies, tomato sauces, and olive oil.
So last night I was planning to make cheesy rice with veggies, a favorite dish of ours, and decided it was a good time to finally try wheat berries. While the wheat berries were cooking, I sauteed a bunch of veggies – just whatever I had in the fridge – bell peppers, Brussels sprouts, green beans, and mushrooms.
I seasoned it all with my favorite Spanish herbs and spices – cumin, coriander, chile powder, paprika – and added green olives and hot sauce. I melted Daiya Foods Vegan Cheddar Shreds into it and then added in the cooked wheat berries.
My first thought when I tasted the wheat berries was that I liked the taste and texture of them. They were nutty and chewier than other grains. I really liked them and so did Tom. It was a filling, hearty and delicious dinner. I’m glad I finally tried wheat berries and I’m sure I will be having them again.
Thanks Jovial Foods for introducing me to this healthy and yummy grain. Make sure you try any of Jovial Foods wonderful products – whether you are gluten-free or not, they have something for you. Then check out my recipe for my Spanish Cheesy Wheat Berries with Veggies. Enjoy!
Spanish Cheesy Wheat Berries with Veggies
SF
For the Wheat Berries
4 cups water
2 cups Jovial Foods Organic Einkorn Wheat Berries
Kosher salt
½ tsp. garlic powder
½ tsp. ground cumin
For the Dish
1 Tbs. vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 carrot, diced
2 bell peppers, chopped
½ lb. green beans, chopped
3 cups baby Brussels sprouts, halved
8 oz. mushrooms, chopped
10 green olives, sliced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chile powder
1 tsp. dried oregano
1 tsp. paprika
½ tsp. black pepper
Kosher salt to taste
1 tsp. hot sauce (optional)
1 cup vegan cheddar shreds
To make the wheat berries: Add the water to a medium saucepan and bring to a boil. Add the wheat berries and the spices. Reduce the heat to low, cover the pan and simmer for 40-45 minutes or until all the water is absorbed and the wheat berries are tender. If there is still residual liquid, you can just drain it.
To make the dish: Heat the oil in a deep saucepan over medium-high heat. Add the onion and saute until the onion is translucent and softened, about 4 minutes. Add the garlic and saute for one minute. Mix in the carrots, bell peppers and green beans. Cook for 5 minutes so the veggies can soften. Add in the Brussels sprouts and cook another 4 minutes until they soften and brown. Mix in the mushrooms and the olives and cook until the mushrooms are browned and softened, another 4 minutes. Add the herbs and spices and toss everything well to distribute the spices. Add hot sauce, if desired.
Sprinkle the vegan cheese into the veggies and mix it in. Let it melt a bit. Add the wheat berries to the pan and toss everything to combine. Taste for any seasoning adjustments. Serve while hot.
The “V” Word: Say it. Eat it. Live it.
Print Spanish Cheesy Wheat Berries with Veggies Author: Rhea Parsons Recipe type: Entree Cuisine: Spanish Ingredients- For the Wheat Berries
- 4 cups water
- 2 cups wheat berries
- Kosher salt
- ½ tsp. garlic powder
- ½ tsp. ground cumin
- For the dish
- 1 Tbs. vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 carrot, diced
- 2 bell peppers, chopped
- ½ lb. green beans, chopped
- 3 cups baby Brussels sprouts, halved
- 8 oz. mushrooms, chopped
- 10 green olives, sliced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. chile powder
- 1 tsp. dried oregano
- 1 tsp. paprika
- ½ tsp. black pepper
- Kosher salt to taste
- 1 tsp. hot sauce (optional)
- 1 cup vegan cheddar shreds
- To make the wheat berries: Add the water to a medium saucepan and bring to a boil. Add the wheat berries and the spices. Reduce the heat to low, cover the pan and simmer for 40-45 minutes or until all the water is absorbed and the wheat berries are tender. If there is still residual liquid, you can just drain it.
- To make the dish: Heat the oil in a deep saucepan over medium-high heat. Add the onion and saute until the onion is translucent and softened, about 4 minutes. Add the garlic and saute for one minute. Mix in the carrots, bell peppers and green beans. Cook for 5 minutes so the veggies can soften. Add in the Brussels sprouts and cook another 4 minutes until they soften and brown. Mix in the mushrooms and the olives and cook until the mushrooms are browned and softened, another 4 minutes. Add the herbs and spices and toss everything well to distribute the spices. Add hot sauce, if desired.
- Sprinkle the vegan cheese into the veggies and mix it in. Let it melt a bit. Add the wheat berries to the pan and toss everything to combine. Taste for any seasoning adjustments. Serve while hot.
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