Einkorn Wheatberry Bowls-Three Ways

Recipe Tags

Ingredients

Einkorn Wheatberry  Bowl #1- Plain & Simple

Serves 4

Einkorn Wheatberry Bowl #2- Tomato & Basil

Serves 4

Einkorn Wheatberry Bowl #3- Vegetable Pilaf

Serves 4

  • 1¼ cups jovial Organic Einkorn Wheatberries
  • 2½ cups bone broth, chicken stock, vegetable broth or water, plus water for soaking
  • ½ teaspoon fine sea salt
  • 1 clove garlic, minced
  • ½ medium onion, minced
  • 1 cup diced vegetables, we used a mix of broccoli and peppers

Instructions

Stovetop Cooking Instructions:

  1. Place wheat berries in a bowl, add water to cover by 2 inches. Let soak overnight.
  2. Drain the wheat berries in a strainer and rinse. Let dry while you prepare the ingredients.
  3. Add all ingredients to a 3-quart saucepan. Bring to a boil, stirring frequently, reduce to a simmer, cover and cook for 35 minutes until all of the liquid is absorbed.
  4. Remove from the heat and let stand for 5 minutes covered before serving. Garnish with torn basil and grated cheese, as desired.
  5. Store leftovers in the refrigerator for up to 3 days and warm them up again for a quick meal.

Rice Cooker Cooking Instructions

  1. Place wheat berries in a bowl, add water to cover by 2 inches. Let soak overnight.
  2. Drain the wheat berries in a strainer and rinse. Let dry while you prepare the ingredients.
  3. Add all ingredients to the bowl of the rice cooker and set to cook.
  4. Let stand on warm for 10 or up to 30 minutes before serving. Garnish with basil or grated cheese, as desired.
  5. Store leftovers in the refrigerator for up to 3 days and warm them up again for a quick meal.