Winter Cracked Wheatberries with Squash

from the New World Home Cooking, Saugerties.

Wheatberries, the entire grain of wheat, are know as grana in sourther Italy. With a little work, whole wheatberries are delicious, nutricious, and actually very interesting to eat!

Serves 4

2 cups cooked Wild Hive Farm Bakery wheatberries (see below)
1 tbsp. garlic, minced
2 tbsp. sweet onion or shallots, minced
2 tbsp. extra virgin olive oil
1 cup butternut squash, diced & blanched
Salt & pepper to taste
Chicken or vegetable broth, as needed
Butter (optional)
1 cup local or imported dry cured ham, sliced into matchsticks and sauteed (optional)
1 cup chopped scallions, garlic scrapes, garlic chives or fresh chives
Generous amount of chopped parsley
Sharp grating cheese to finish to taste

Preheat oven to 400º F.

1) Line a cookie sheet with parchment paper and spread wheatberries evenly. Roast in ove 15 minutes or until lightly browned.
2) Process grain in food processor in multiple batches, pulsing on and off to break up berries without grinding them.
3) Put the cracked wheatberries in a heavy pot and cover with three times their volume in water. Simmer covered for about one hour or until berries are tender.
4) In a heavy pot or Dutch over, heat olive oil, add shallots and garlic and cook over moderate heat until lightly colored. Add wheatberries and toss to coat. Add enough broth to create a loose risotto-like texture and cover and cook for 15 to 20 minutes to drink up th ebroth. Add butternut squash and continue cooking until softens.
5) Just before serving, fold in green onions and parsley. Add butter and/or ham, if desired. Top with a generous grating of sharp cheese and black pepper.


Four more chicken recipes here from Ric Orlando, owner-chef.