Pantry Wars: Episode 1 – The Phantom Wheatberries

Today was my last day of classes, the last of my college career so I’m feeling slightly strange. First I’ll celebrate with a nice tall glass of the Hitachino Nest White Ale I bought at Trader Joe’s in January.

Ahh, now that I’m refreshed, let’s get down to business.  I’ll be moving out of my apartment in less than a month, which means I have tons of food that needs to be cooked. Most of it is boring or random canned goods or pasta, but I’m hoping to discover something great. Food should never be wasted, and there’s always something to be made from unexpected ingredients.

Not much….some grains, lots of flour, canned stuff, marshmallow fluff? Keep checking back for new updates as I cook my way through the remains of excessive shopping trips. Lots of random odds and ends: tuna, coconut milk, matzoh meal, cranberries, turkey chili, whole wheat pasta, ANY IDEAS?

What immediately struck me was the jar of wheat berries. Wheat berries are a firm grain, which usually take a back seat to brown rice and barley, but I’m not sure why. Each grain has a firm shell and a soft inside and are ridiculously good for you. I’ve had them before in a cold deli salad at some place like Whole Foods, so I decided to go that route. I’m trying to be resourceful, so I’m only sticking to things I actually have in my house, although I bet wheat berries mixed with Swiss chard and goat cheese would be incredible. I’m also too lazy to go to the grocery store. I had some left-over tomatoes and onions from a barbecue, so I thought what the hell…here goes nothing.

Vegetable and Wheat Berry Salad

Serves 4

You will need:

1 cup wheat berries

1 large tomato, diced

1 large onion, diced

3 garlic cloves minced

1/8 teaspoon dried oregano

2 Tbs olive oil

1/3 cup Parmesan cheese

Method:

1. Bring 3 1/2 cups of water to a boil. Add 1 cup of wheat berries and reduce heat to a simmer. Let them cook for 1 hour uncovered.

2. In a large skillet, heat the olive oil and saute the garlic and onions for about three minutes. Add the chopped tomatoes and the dried oregano. Add the cooked wheat berries and the Parmesan and stir until the cheese is combined. Serve hot or cold

3 thoughts on “Pantry Wars: Episode 1 – The Phantom Wheatberries

  1. Hey Ally! I just came across your blogpost on the facebook recent news thing (I was one of your many DJs – the one who ran “Music to Make Love to: Everyweek a New Sexual Adventure”). I love all of this food! It has made me very hungry (which is unfortunate because I only have candy canes from christmas in my room), and it’s really cool that you’ve started blogging! Anywho, I’m going to add you to my blogroll thinger under the food category!

    Happy graduation and all that,
    Julia

  2. Cleaning the pantry always makes for some great food adventures. Looking forward to seeing what you come up with.

    Also, what is your immediate post-grad plan?

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