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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Yamuna's Table. Healthy and tasty. Ingredients:
1 teaspoon fresh ginger, coarsely chopped |
1/2 tablespoon jalapeno, seeded & coarsley chopped |
1/4 teaspoon mustard seeds |
1/4 teaspoon fennel seed |
1 1/4 cups pitted black olives |
2 tablespoons extra virgin olive oil |
2 tablespoons water or 2 tablespoons vegetable juice cocktail |
1/2 teaspoon salt |
1 1/2 cups cooked wheat berries |
chopped fresh cilantro (to garnish) or fresh parsley (to garnish) |
Directions:
1. With food processor running drop ginger, chili, mustard and fennel seeds through feeding tube.
2. When minced, add olives, oil, water and salt.
3. Process until olives are nearly pureed, scraping down sides of work bowl as necessary.
4. Combine the cooked wheat berries and olive mixture and toss to mix.
5. Garnish.
6. To cook wheatberries: Combine 3/4 cup wheat berries with 5 cups water.
7. Bring to boil and cook for 2 minutes.
8. remove from heat, cover and set aside for 1 hour, or until berries are tender yet still crunchy.
9. Drain and cool.
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