Asian Style Wheatberries

Happy Friday, my friends!

Most important things first: Have you entered my Reese’s Peanut Butter Cup giveaway yet? It ends tonight! Even if you have, be sure to check out the comments section to see some awesome ways people are challenging themselves in the kitchen lately. I’ve been having a great time reading all the entries!

Moving on, you may have seen on the Facebook page that I had a difficult time naming this dish. I’m still not really happy with it, but let’s back up a little bit.

Remember my miserable buckwheat fail? Well, at the same time I found the buckwheat in those bulk bins, I also found some wheatberries. They’d been on my list of things to try so I immediately snatched them up!

IMG 0114 Asian Style Wheatberries Here’s the nutrition info:

IMG 0116 Asian Style Wheatberries

Since of course it was the one container that didn’t have cooking instructions, I had to do a little research myself. There are some conflicting opinions about whether wheatberries need to be soaked or not before cooking. Being the sometimes less than patient person that I am, I opted to risk not soaking. And i’m happy to report it worked just fine.

I had a little over a cup of wheatberries, which I added to 3 cups of boiling water, and then I let them simmer away for about 45 minutes. Since they’re not the fastest cookers, I wanted to make a big batch that I could use throughout the week.

DSC 9535 150x150 Asian Style Wheatberries DSC 9537 150x150 Asian Style Wheatberries DSC 9540 150x150 Asian Style Wheatberries

Once cooked, I just drained the extra water and stored them in a tupperware container. Cooked wheatberries are nice and chewy and they remind me a lot of brown rice.

First, I channeled my inner Beth and added some to my Greek yogurt and fruit bowl. I loved the chewiness they added without adding much taste. They basically just helped bulk up the bowl a bit.

I still had a lot of wheatberries left so I wanted to make a meal out of them. Earlier this week, we tried out a new Thai place. I got chicken and veggies with rice noodles, which was really good…but as usual when I’m eating out, I couldn’t stop thinking about how much sodium was probably in the dish with all the sauce that was on it. *Side note, I also got some tea in this fun little teapot to help my sinus infection icon smile Asian Style Wheatberries

photo 11 Asian Style Wheatberries photo 12 Asian Style Wheatberries

My second choice on the menu was fried rice, but I generally try to avoid that at restaurants because it’s so easy to make at home. Since I was still sort of in the mood for it, I decided to make some at home using wheatberries instead of rice! I sauteed some veggies and added a couple of eggs.

DSC 9549 150x150 Asian Style Wheatberries DSC 9550 150x150 Asian Style Wheatberries DSC 9552 150x150 Asian Style Wheatberries

Then I added the wheatberries. For seasoning I just used a splash of low-sodium teriyaki sauce and a splash of low-sodium soy sauce, along with some grated ginger. It also would have been good with the sauce  I used to make my Nutty Pepper stirfry!

DSC 9553 Asian Style Wheatberries

Stir everything together and voila! Dinner is served.

DSC 9554 Asian Style Wheatberries DSC 9555 Asian Style Wheatberries

Have you ever had wheatberries? What’d you think of them?

Have a great holiday weekend!
–Lindsay–

About Lindsay

Lindsay Livingston is a Registered Dietitian from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


Comments

  1. I adore wheatberries! Oddly, I’ve never made them, but I get the wheatberry salad at Earthfare whenever I’m there. I love the chewy texture!
    Brittany (A Healthy Slice of Life) recently posted..Patriotic Parfaits

  2. I didn’t think I’d had wheat berries, but now that I see your pics, I wonder if that’s one of the things that was in my Kashi pilaf. Hmmmm??? If so, then I like them. I like them a lot!

  3. I made wheatberries but I think I overcooked them! They weren’t the best but I’ll need to try cooking them on the stove instead of the crockpot!

  4. I haven’t but I have been meaning to try them. I think this would be a great way to eat them. Fresh veggies for the summer!
    Susan (Oliepants) recently posted..The Second Cousin

  5. Hi Lindsay, I haven’t tried wheatberries, but really want to give them a try. Have a wonderful weekend. (and I have to say that teapot is ADORABLE)

  6. i love wheatberries! it looks like this was most successful than the buckwheat! ;)

    i usually just add wheatberries to my oats, but i have an awesome salad that i make for them….i think you inspired me to make it and put the recipe on my blog!
    sarah (sarah learns) recently posted..holla for hummus

  7. I like wheatberries also! I admire your motivation to keep trying new foods.
    Maris(In Good Taste) recently posted..Watermelon, Feta and Basil Salad

  8. yummmm! I must have missed this post! I’ve never made wheatberry anything before! but this seems like the perfect intro to it! <3

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