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Winter Wheat Berries

Submitted by: betsy moore

This hearty and delicious dish is perfect for winter evenings and can be enjoyed alone or paired with a salad or entree. It can easily be converted to stew by adding another couple of cups of stock and possibly some chicken, lamb or beef. Enjoy.

Prep Time: Soaking wheat berries: 6 hours to overnight
Prep: 15 minutes
Cooking time: 1 hour 15 minutes
Serving Size: Serves 4-6

Ingredients

2 cups of Lapsang Souchong tea made with 2 teaspoons tea
1 cup wheat berries (whole wheat)
1 medium onion, coarsely chopped
3 carrots, peeled and cut into 1/4' coins
1 tablespoon olive oil
1 tablespoon minced garlic
1 1/2 cups chicken stock
3/4 cup golden raisins
1/2 teaspoon salt
pepper to taste

Directions
Place the wheat berries and tea into a container and allow to sit for at least 6 hours and up to overnight to soften the wheat berries.

Place olive oil in a stockpot and add onions. Cook while stirring until onions become slightly translucent. Add carrots and garlic and cook for 5 more minutes. Add the wheat berries along with the liquid in which they have been soaking, the chicken stock, raisins, salt and pepper.

Bring to a boil.

Reduce heat to a simmer and cover. Let cook for 1 hour and 15 minutes.

You may have to cook uncovered for a few more minutes to reduce any remaining cooking liquid.

Serve and enjoy.