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Mark Bittman's Wheat Berries with Walnuts

Posted by The Serious Eats Team, November 24, 2008 at 8:12 PM

- Makes: 4 servings -

Time: 45 minutes

This starter recipe for wheat berries is open to variation and will work with about a dozen other grains. Even better, you can serve it at room temperature.

Other grains you can use (reduce the quantity to 1 cup): couscous, pearl couscous, bulgur, quinoa, buckwheat groats, cracked wheat, wild rice, farro, hulled barley, spelt, rye berries, kamut.

Ingredients

1 1/2 cups wheat berries
2 tablespoons extra virgin olive oil or butter
1 shallot or 1/2 medium onion, minced
3/4 cup chopped walnuts
2 teaspoons chopped fresh thyme leaves (optional)
Salt and freshly ground black pepper

Procedure

1. Put the wheat berries in a pot with water to cover by at least an inch. Bring a boil and cook until the grains are tender, about 40 minutes. Check periodically to make sure the water hasn't boiled off; add more water as needed.

2. Meanwhile, put the oil in a skillet over medium heat. When hot, add the shallot and cook until tender, about 5 minutes. Add the walnuts and thyme if you're using it and cook for another minute, stirring often. When the wheat berries are done, drain them and add to the skillet along with a good sprinkling of salt and pepper. Serve immediately or cool to room temperature.

Wheat Berries with Walnuts and Apples. Core and dice (peeling is optional) 1 all-purpose apple, like Golden Delicious; add to the pan with the shallot.

Wheat Berries with Walnuts and Butternut Squash. Add 1 cup peeled and diced butternut squash. In Step 2, cook the squash in the oil along with about 1/2 cup water until it's tender and the pan is almost dry, about 15 minutes. Add the shallot and another tablespoon of oil. Proceed with the recipe. Use sage or rosemary instead of the thyme if you like.

Wheat Berries with Walnuts and Beets. Add 1 cup diced cooked beets along with the walnuts in Step 2. Garnish with crumbled goat cheese if you like.

Mark Bittman's How to Cook Everything Thanksgiving Menu

Forty-Five Minute Roast Turkey
Turkey Gravy
Favorite Bread Stuffing
Cranberry Relish with Orange and Ginger
Potato Gratin
Raw Beet Salad
Braised and Glazed Brussel Sprouts

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Tags: Mark Bittman, Thanksgiving, Thanksgiving sides, fall recipes