Wheat-berries are new to me, although I have enjoyed eating them a few times, last night was my first attempt and cooking them, and they couldn’t be easier. After so much pantry eating; meat and potatoes, root veggies and such I was aching for some iron and deep dark greens. (Begrudgingly) I purchased a bunch of dark leafy green kale, and a bag of green beans and set off to sauté them along with caramelized onions, toasted almonds and wheat-berries all drizzled with a little lemon and tamari, kicked off with some ginger and garlic. Mmm glorious greens.
Using my “instapot” pressure cooker I cooked 2 cups of hard whole spelt grains in water at 11psi for 10 minutes, until they were squeaky and tender with a lovely chew, I then set them aside to cool somewhat in a large serving bowl while I made quick work of the greens:
Using a big deep ‘ol cast iron pan with a drizzle of olive oil fry:
2 yellow onions sliced into thin ribbons, cook until deep golden brown
garlic (lots of it)
and freshly grated ginger
When cooked to caramelized perfection remove from pan and add to wheat-berry bowl. Quickly deglaze hot pan with about 1/2 cup water, and into the richly flavored sauce toss in a huge bundle of chopped kale. Once wilted for 2 minutes add to bowl.
Get another drizzle of oil into the hot pan and toss in a handful of whole almonds along with about 2 cups of fresh chopped green beans. Sauté for about 5 minutes.
Season with more of the above seasonings. When the almonds are toasty and the beans still have a bright green crunch to them add them to the lot and drizzle everything with a little tamari and lemon juice, garnish with a handful of freshly chopped cilantro and some toasted sesame seeds. Toss and serve for a satisfying hearty green meal!