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Whole grains, like wheat berries, are hearty and flavorful. Wheat berries are whole, unprocessed wheat kernels that contain all three parts of the grain thus retaining their phytochemicals, known to reduce your risk of cancer. Martha highlights the use of whole wheat berries in a simple, savory big bowl meal.
Farro, or any of the other varieties of whole wheat berries (such as spelt, Kamut, and wheat berries), is a perfect vehicle for my savory Mushroom ragout. The hearty grains stand up to the meaty essence of the mushrooms. The mixture begs for some dark green produce, but nothing too robust, as we already have that with the mushrooms. Spinach is perfect. Chard would also work.
Farro with Mushroom Ragout and Spinach
Makes 6 servings Vegan without the cheese
ADVANCE PREPARATION: The ragout can be made up to 3 or 4 days before you wish to serve it. Keep it in the refrigerator. Reheat gently on top of the stove. The wheat berries will keep for 3 days in the refrigerator and freeze well. The spinach can be wilted a day or 2 ahead as well and reheated with the olive oil in a small skillet.
How to Prepare Wheat Berries (Farro, Spelt, Kamut)
Tip: Cooked wheat berries will keep for 3 to 4 days in the refrigerator and freeze well.
How to Prepare Ragout
Makes about 4 cups or 6 servings Vegan
Reprinted with permission of the author
Martha Rose Shulman is an American cookbook author, cooking teacher and food columnist for The New York Times.
Author of over 20 cookbooks, Martha’s focus is on sustainable healthy eating. Her latest cookbook, “The Simple Art of Vegetarian Cooking”, highlights how to create delicious plant-based meals every day, regardless of season or vegetable availability. Using simple cooking techniques, anyone can create an inviting meal every meal.
Martha’s acclaimed Recipes for Health column in the New York Times Well section, features over 250 recipes. With a focus on empowering you to eat healthy, she works with an abundance of healthy ingredients and bold flavors which can be combined for a flavorful meal every time.
To learn more about Martha Rose Shulman visit her website.
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