Warm Wheatberry Bowl

Yesterday after a long day of procrastinating and blog-planning at work (oh man is it stressful doing two weeks’ worth of posts in three days!), I stopped at my house, threw tons of clothes in a duffel, packed food into a backpack, and headed to my parents’ house. I have been saying that I would pack for London for the past week, but it hasn’t happened, so I went home to my parents because I knew that I would be yelled at if I didn’t pack.

Packing is slowly coming along, but I think I figured out why I haven’t been packing; I’ve been cooking.

My usual night-off-from-the-blog dinners usually consist of a bunch of ingredients thrown in a frying pan and tossed into a bowl with some sauce on top. They’re always delicious, but nothing spectacular. Last night, however, was an exception. This bowl was so good that I just had to share it with you.

Warm Wheatberry Bowl

makes four servings

1 C Wheatberries

1 Can Kidney Beans

1/2 Package of Extra Firm Tofu

1/4 C Unsweeted, Unflavored Soymilk

2 tsp Dried Rosemary

1 tsp Dried Thyme

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

Dash of Paprika

1 Yellow Squash, sliced and quartered

8 White Mushrooms, sliced

In a medium saucepan, add a quart of water to a cup of wheatberries. Bring to a boil, then simmer, covered, for 1 hour. While wheatberries are cooking, combine herbs, spices, tofu, and soymilk in a blender and blend until smooth and creamy. Refridgerate. Once wheatberries are done, drain them and set aside. In a frying pan, toss squash and mushrooms in olive oil and saute. Add kidney beans, and once squash and mushrooms are almost cooked, add wheatberries. Pour prepared sauce over top and mix together.

Let heat on medium-low heat for about 5 minutes, until all ingredients are heated through.

Pour into bowls and enjoy! This sauce is delicious and pretty foolproof– you can add whatever herbs and spices your heart desires.

I had never had wheatberries before– usually I prefer rice, quinoa, or barley. But I think wheatberries will be joining the lineup– they’re delicious! They add texture to this dish and go really well with the sauce.

In other news… I’m leaving for London TONIGHT. It’s unreal. I can’t believe it. But next time you hear from me, I will be in Londontown, surrounded by pubs, royalty, fish n chips, and most importantly, Mark!!!

I hope you have a wonderful Thursday!

Advertisements