I have had a bag of wheat berries in my cabinet for a few weeks, trying to decide how to use them for the first time. There are many appealing grain salad recipes, but it’s still winter and I was in the mood for chili. First, I simmered the wheat berries in a generous amount of water for well over an hour in a covered saucepan. As I checked, they changed from crunchy to pleasantly chewy. I forgot to take a picture of the cooked wheat berries, but here is a photo of the chili, ready to go work.
1 onion, chopped
1 zucchini, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can diced tomatoes in juice
1 (15 oz.) can tomato sauce
1/2 c. frozen corn
1 t chili powder
Coat a large nonstick pot with cooking spray. Cook onions and zucchini for 10-15 minutes on medium heat, until vegetables begin to brown. Add wheat berries, beans, tomatoes, tomato sauce, corn, and chili powder, and simmer covered for 30 minutes.