Ms. Bento's Wheat Berry Adventure

Author: grand grrl Status: published Published: May 17,2008 license cc-by-nc-sa 0   Share on Facebook Share on Twitter

The recipe for "Middle Eastern Wheat Berry Stew" is from Gil Marks's Olive Trees and Honey (Wiley, 2005). I brought this book home from the library, because I wanted to make Lukshen Kugel like my grandma used to make before she discovered Splenda, egg substitute, and fat-free everything (it's just not the same thing at all). Still haven't made the kugel, but thought the wheat berry stew would be a good winter lunch.

This recipe is full of variations -- I used sweet potatoes, but you could use white. I omitted the eggs, but did use the cinnamon. I substituted some of the water for vegetable broth.

You should know that, while I am enjoying this dish, it took 12 hours to cook and made enough to feed a small army. I cannot imagine making it again anytime soon.

(I started the recipe by following the stove top instructions which indicated that the stew would take 2 hours to cook. 4 hours into it, I gave up and dumped the stew into a casserole in the 225 oven and let in bake over night).

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