Spanish Cheesy Wheat Berries with Veggies and Jovial Foods Organic Einkorn Wheat Berries

Wheatberries with veggies (3)

Even after 6 years of being vegan and writing hundreds and hundreds of recipes, there are still foods I have never tried. It’s hard to believe but true. So many people think they will be deprived on a plant-based diet but the truth is, before I was vegan, I ate the same things over and over again. It was only when I became vegan that a world of variety and new foods was opened up to me.

One of the foods I had never tried was wheat berries. Even though I had evolved from eating white rice to brown rice to quinoa, millet and other whole grains, I had never tried wheat berries. That is, until yesterday. Jovial Foods sent me a box of their Organic Einkorn Wheat Berries to try.

jovial-shop-home-wheatberries.900x798 According to Jovial Foods, einkorn is “the world’s most ancient wheat and the only wheat that has never been hybridized.” They say it can be helpful to people with gluten sensitivity (though not those with gluten intolerance or celiac disease). Einkorn was one of the first foods ever planted and before that, grew wild for millions of years. It has more vitamins, minerals and nutrients than regular wheat, more protein and less starch, and hasn’t been modified like many modern-day wheat.

When you eat Jovial Foods wheat berries, you eat 100% of the bran and germ. It can be cooked the same way as brown rice and can be used in risottos, soups, salads and even cooked into cereal. You can see the difference when you look at the wheat berries – they are darker and nuttier tasting than other wheat products.

I’ve enjoyed Jovial Foods products before and wrote about them and their pastas and gluten-free pastas.

jovial-shop-home-GFpasta.900x798.2 (1) Jovial is all about eating well and feeling well. They believe it is “essential to nourish our bodies with the best ingredients. Eating gluten-free with Jovial means eating great-tasting foods that are certified organic, artisan-crafted and wholesome.”

Besides pasta, gluten-free pasta, and wheat berries, Jovial Foods also makes flour, cookies, gluten-free cookies, tomato sauces, and olive oil.

jovial-shop-home-tomatoes.900x798    jovial-shop-home-einkornflour.2.900x798    jovial-shop-home-einkorncookies.900x798.2

So last night I was planning to make cheesy rice with veggies, a favorite dish of ours, and decided it was a good time to finally try wheat berries. While the wheat berries were cooking, I sauteed a bunch of veggies – just whatever I had in the fridge – bell peppers, Brussels sprouts, green beans, and mushrooms.

I seasoned it all with my favorite Spanish herbs and spices – cumin, coriander, chile powder, paprika – and added green olives and hot sauce. I melted Daiya Foods Vegan Cheddar Shreds into it and then added in the cooked wheat berries.

Wheatberries with veggies (12)

My first thought when I tasted the wheat berries was that I liked the taste and texture of them. They were nutty and chewier than other grains. I really liked them and so did Tom. It was a filling, hearty and delicious dinner. I’m glad I finally tried wheat berries and I’m sure I will be having them again.

Thanks Jovial Foods for introducing me to this healthy and yummy grain. Make sure you try any of Jovial Foods wonderful products – whether you are gluten-free or not, they have something for you. Then check out my recipe for my Spanish Cheesy Wheat Berries with Veggies. Enjoy!

Spanish Cheesy Wheat Berries with Veggies

Wheatberries with veggies (2)

SF

For the Wheat Berries­­­­­­­­­­­­­­­

4 cups water

2 cups Jovial Foods Organic Einkorn Wheat Berries

Kosher salt

½ tsp. garlic powder

½ tsp. ground cumin

 

For the Dish­­­­­­­­­­­­­­­

1 Tbs. vegetable oil

1 large onion, diced

4 cloves garlic, minced

1 carrot, diced

2 bell peppers, chopped

½ lb. green beans, chopped

3 cups baby Brussels sprouts, halved

8 oz. mushrooms, chopped

10 green olives, sliced

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. chile powder

1 tsp. dried oregano

1 tsp. paprika

½ tsp. black pepper

Kosher salt to taste

1 tsp. hot sauce (optional)

1 cup vegan cheddar shreds

To make the wheat berries: Add the water to a medium saucepan and bring to a boil. Add the wheat berries and the spices. Reduce the heat to low, cover the pan and simmer for 40-45 minutes or until all the water is absorbed and the wheat berries are tender. If there is still residual liquid, you can just drain it.

To make the dish: Heat the oil in a deep saucepan over medium-high heat. Add the onion and saute until the onion is translucent and softened, about 4 minutes. Add the garlic and saute for one minute. Mix in the carrots, bell peppers and green beans. Cook for 5 minutes so the veggies can soften. Add in the Brussels sprouts and cook another 4 minutes until they soften and brown. Mix in the mushrooms and the olives and cook until the mushrooms are browned and softened, another 4 minutes. Add the herbs and spices and toss everything well to distribute the spices. Add hot sauce, if desired.

Sprinkle the vegan cheese into the veggies and mix it in. Let it melt a bit. Add the wheat berries to the pan and toss everything to combine. Taste for any seasoning adjustments. Serve while hot.

Wheatberries with veggies (6)

The “V” Word: Say it. Eat it. Live it.

Spanish Cheesy Wheat Berries with Veggies
Author: 
Recipe type: Entree
Cuisine: Spanish
 
Ingredients
  • For the Wheat Berries
  • 4 cups water
  • 2 cups wheat berries
  • Kosher salt
  • ½ tsp. garlic powder
  • ½ tsp. ground cumin
  • For the dish
  • 1 Tbs. vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 2 bell peppers, chopped
  • ½ lb. green beans, chopped
  • 3 cups baby Brussels sprouts, halved
  • 8 oz. mushrooms, chopped
  • 10 green olives, sliced
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chile powder
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • Kosher salt to taste
  • 1 tsp. hot sauce (optional)
  • 1 cup vegan cheddar shreds
Instructions
  1. To make the wheat berries: Add the water to a medium saucepan and bring to a boil. Add the wheat berries and the spices. Reduce the heat to low, cover the pan and simmer for 40-45 minutes or until all the water is absorbed and the wheat berries are tender. If there is still residual liquid, you can just drain it.
  2. To make the dish: Heat the oil in a deep saucepan over medium-high heat. Add the onion and saute until the onion is translucent and softened, about 4 minutes. Add the garlic and saute for one minute. Mix in the carrots, bell peppers and green beans. Cook for 5 minutes so the veggies can soften. Add in the Brussels sprouts and cook another 4 minutes until they soften and brown. Mix in the mushrooms and the olives and cook until the mushrooms are browned and softened, another 4 minutes. Add the herbs and spices and toss everything well to distribute the spices. Add hot sauce, if desired.
  3. Sprinkle the vegan cheese into the veggies and mix it in. Let it melt a bit. Add the wheat berries to the pan and toss everything to combine. Taste for any seasoning adjustments. Serve while hot.

 

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4 Responses to Spanish Cheesy Wheat Berries with Veggies and Jovial Foods Organic Einkorn Wheat Berries

  1. Lorraine January 7, 2015 at 2:48 pm #

    Looks great but unfortunately I cannot try this one, I can’t eat wheat and Gluten. However, I agree only started a vegan diet a few months ago and I continually find new foods I haven’t tried, and I don’t miss meat or diary one bit. In fact my relationship with my food is so good now, its just feels right. Keep up the good work, thanks for sharing and caring.

    • Rhea January 7, 2015 at 2:52 pm #

      Hi Lorraine, I know, I’m usually gluten-free though I’m not intolerant. But I try to eat gluten-free most of the time to curb inflammation. That’s why this wheat that’s not hybridized is a good thing. But Jovial makes gluten-free pastas (6 of them) and gluten-free cookies too. I’m glad your relationship with food is better. Mine too. xoxo

      • Lorraine January 7, 2015 at 3:01 pm #

        I have never heard of ‘hybridized’ I will read up on it some time. I know wheat affects many but I am celiac so its a no go unfortunately. I haven’t had wheat and gluten for over ten years. It was hard at first, then when I started edging towards vegan food I was concerned whether I would mange being a gluten free vegan especially as I am very ill any way, but I manage it because of people like you who share so many good recipes. Its such a blessing when people share. I am getting better at managing to change some recipes that are not gluten free into to gluten free. I have just come across cassava cous cous, about to order some. I used to love cous cous so finding this is a real treat, hope it tastes ok, then that will be another gluten free vegan food to work into my diet.

        • Rhea January 13, 2015 at 2:42 pm #

          I’m so glad I can be of any help. xoxo


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