1 C. uncooked wheat berries
\n2 C. hot water
\n4 C. water
\n1 tsp. fine sea salt
\n1 T. olive oil
\n1 C. chopped onion
\n4 C. sliced cremini mushrooms
\n1\/2 C. sliced celery
\n1\/2 C. sliced carrot
\n1 T. chopped fresh rosemary
\n2 C. chopped Savoy cabbage
\n1\/2 tsp. freshly ground black pepper
\n1 (14.5-oz.) can no-salt-added whole tomatoes, undrained and chopped
\n1 (15-oz.) can no-salt-added black soy beans, drained (regular black beans will work)
\n2 T. chopped fresh parsley<\/p>\n
Combine wheat berries and 2 C. hot water in a bowl; let stand 1 hour.
\nDrain mixture through a sieve over a bowl, reserving 1 1\/2 C. of the soaking liquid. Combine wheat berries, 4 C. water, and salt in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from pan. Add oil to pan; heat over medium-high heat. Add onion; saut\u00ef\u00bf\u00bd 5 minutes. Add mushrooms, celery, carrot, and rosemary; saut\u00ef\u00bf\u00bd 5 minutes. Add the reserved soaking liquid and wheat berry mixture to pan; bring to a boil. Stir in cabbage and pepper. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Add tomatoes; simmer mixture for 10 minutes or until the wheat berries are tender, stirring occasionally. Add soy beans; bring to a boil. Cook mixture for 10 minutes or until thick. Stir in chopped parsley.<\/p>\n
Yield: 4 servings
\nServing size: 1 1\/2 C.<\/p>\n
Calories: 333
\nFat: 5.9g
\nFiber: 14.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. uncooked wheat berries 2 C. hot water 4 C. water 1 tsp. fine sea salt 1 T. olive oil 1 C. chopped onion 4 C. sliced cremini mushrooms 1\/2 C. sliced celery 1\/2 C. sliced carrot 1 T. chopped fresh rosemary 2 C. chopped Savoy cabbage 1\/2 tsp. freshly ground black pepper 1 (14.5-oz.) can no-salt-added whole tomatoes, undrained and chopped 1 (15-oz.) can no-salt-added black soy beans, drained (regular black beans will work) 2 T. chopped fresh…<\/p>\n