1 C. uncooked wheat berries
\n7 C. water
\n1 C. dried lentils
\n3\/4 C. chopped pancetta (about 3 oz.) or 3 bacon slices, chopped
\n2 tsp. olive oil
\n1 C. chopped onion
\n3\/4 C. diced carrot
\n1\/2 C. diced celery
\n4 C. coarsely chopped Swiss chard (about 6 oz.)
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper<\/p>\n
Place wheat berries in a large saucepan; cover with water to 2 inches above wheat berries. Bring to a boil; remove from heat. Cover; let stand 1 hour. Drain well; return wheat berries to pan. Cover with water to 2 inches above wheat berries. Bring to a boil; reduce heat, and cook over medium-low heat, partially covered, 45 minutes or until tender. Drain; set aside. Combine 7 C. water and lentils in pan. Bring to a boil; partially cover, reduce heat, and simmer 15 minutes. Add pancetta, and simmer 10 minutes or until lentils are tender. Drain the lentil mixture in a colander over a bowl, reserving cooking liquid. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; saut\u00e9 8 minutes. Add Swiss chard, and cook 5 minutes, stirring frequently. Add reserved cooking liquid, salt, and pepper; bring to a boil. Stir in wheat berries and lentil mixture; cook 1 minute or until thoroughly heated.<\/p>\n
Yield: 9 servings
\nServing size: 1 C.<\/p>\n
Calories: 216
\nFat: 7g
\nFiber: 4.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. uncooked wheat berries 7 C. water 1 C. dried lentils 3\/4 C. chopped pancetta (about 3 oz.) or 3 bacon slices, chopped 2 tsp. olive oil 1 C. chopped onion 3\/4 C. diced carrot 1\/2 C. diced celery 4 C. coarsely chopped Swiss chard (about 6 oz.) 1\/2 tsp. salt 1\/4 tsp. black pepper Place wheat berries in a large saucepan; cover with water to 2 inches above wheat berries. Bring to a boil; remove from heat. Cover;…<\/p>\n