Summer Vegetable Stew With Wheat or Rye Berries

Name: Summer Vegetable Stew With Wheat or Rye Berries
Total time: PT-496091H24M8S
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1 leek, including a little light green, rinsed well and thinly sliced; Salt and pepper; 4 ounces green or wax beans, sliced into 1-inch pieces (1 scant cup); 1 small zucchini, pattypan, or summer squash, thinly sliced; 1/2 cup dry white wine, vegetable stock, or water; 2 cups cooked wheat or rye berries, or other slow-cooking grain; 2 fresh tomatoes, cut into wedges; 1/2 cup chopped fresh basil or parsley

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Makes 4 to 6 servings 1x

Time about 20 minutes with cooked grains

Units Scale

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 leek, including a little light green, rinsed well and thinly sliced
Salt and pepper
4 ounces green or wax beans, sliced into 1-inch pieces (1 scant cup)
1 small zucchini, pattypan, or summer squash, thinly sliced
1/2 cup dry white wine, vegetable stock, or water
2 cups cooked wheat or rye berries, or other slow-cooking grain
2 fresh tomatoes, cut into wedges
1/2 cup chopped fresh basil or parsley

Instructions

1. Put the oil in a large saucepan or deep skillet over medium-high heat. When it’s hot, add the leek and sprinkle with salt and pepper. Cook, stirring occasionally, until soft, about 2 minutes. Add the green beans and zucchini and stir to coat with the oil. Stir in the wine.

2. Reduce the heat to medium-low, cover, and cook, stirring once or twice, until the vegetables are just starting to get tender, 5 to 7 minutes. Raise the heat a bit and stir in the wheat berries.

3. Cook, stirring frequently, until hot and bubbling, a minute or 2. Stir in the tomatoes, season with salt and pepper, cover, and turn off the heat. After about 5 minutes, add the basil and fluff gently with a fork. Taste and adjust the seasoning. Drizzle with a little more olive oil, if you’d like, and serve. Or let sit for an hour or more and serve at room temperature.

– Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Recipe variations

Quick Wheat or Rye Berry Stew With Fall Vegetables

You can make this through the winter: Instead of the leek, green beans, and zucchini, use 1 yellow onion, a couple of chopped turnips or carrots, and a small (1- to 1 1/2-pound) peeled, seeded, and chopped acorn squash. Increase the cooking time in Step 2 to 15 to 20 minutes. Instead of the tomatoes, cut several green cabbage or chard leaves into ribbons (enough to make a heaping cup) and stir them in. Cook for about 5 minutes more, then finish with a tablespoon chopped fresh sage or 1 teaspoon dried sage in place of the basil.

Quick Wheat Berry Stew With Spring Vegetables

A celebration: Instead of the leek, green beans, and zucchini, use 2 or 3 scallions, sugar snap or snow peas, and a handful of asparagus spears, sliced into 1-inch pieces. Instead of the tomatoes, use 1/2 cup fresh peas. Finish with fresh mint in place of the basil.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition