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!
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.
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 🙂
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.
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!
Stir everything together and voila! Dinner is served.
Have you ever had wheatberries? What’d you think of them?
Have a great holiday weekend!