Wheat Berry, Black Bean, and
Vegetable Stew
From Localvore.com
1
c uncooked wheat berries
2 c hot water
4 c water
1 tsp Sea Salt
1 T sunflower oil
1 c chopped onion
˝ c sliced carrot
1 T chopped fresh rosemary
2 c chopped Savoy cabbage
1 lb whole tomatoes, undrained and chopped
1 lb black beans, cooked and drained
2 T chopped fresh parsley
Combine wheat berries and 2 cups hot water in a bowl; let stand 1 hour. Drain mixture through a sieve over a bowl, reserving 1 1/2 cups of the soaking liquid. Combine wheat berries, 4 cups water, and salt in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from pan. Add oil to pan; heat over medium-high heat. Add onion; sauté 5 minutes. Add mushrooms, celery, carrot, and rosemary; sauté 5 minutes. Add the reserved soaking liquid and wheat berry mixture to pan; bring to a boil. Stir in cabbage and pepper. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Add tomatoes; simmer mixture for 10 minutes or until the wheat berries are tender, stirring occasionally. Add soy beans; bring to a boil. Cook mixture for 10 minutes or until thick. Stir in chopped parsley. Serve.