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Wheat Berries with Vegetables


Broccoli, onion, tomatoes, yellow zucchini, and eggplant, coupled with nutty wheat berries (unprocessed whole kernels of wheat), make a lusty dish. This is an excellent accompaniment to meat or fish; it can also be served as an entree.

  • Servings: 10

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, September 2001


  • 1 cup wheat berries
  • 1 quart water
  • 1 small head broccoli (about 15 ounces), trimmed and cut into florets
  • 2 teaspoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • One 28-ounce can tomatoes, chopped
  • 1/4 cup chopped fresh oregano
  • 1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
  • 1/2 small eggplant, cut into 1/2-inch pieces
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

  2. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Transfer to the ice bath, and set aside.

  3. Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve.

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