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Prep Time: 60 Minutes Cook Time: 66 Minutes |
Ready In: 126 Minutes Servings: 9 |
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From Cooking Light. Per 1 cup serving: 216 calories, 7 g fat, 10.5 g protein, 29.9 g carb, 4.2 g fiber, 6 mg cholesterol. Ingredients:
1 cup uncooked wheat berries |
7 cups water |
1 cup dried lentils |
3/4 cup chopped pancetta (about 3 ounces) |
2 teaspoons olive oil |
1 cup chopped onion |
3/4 cup diced carrot |
1/2 cup diced celery |
4 cups coarsely chopped swiss chard |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon black pepper (or to taste) |
Directions:
1. Add wheat berries to a large saucepan; cover with water-2 inches above berries.
2. Bring to a boil; remove pan from heat.
3. Cover and let stand 1 hour.
4. Drain well; return wheat berries to pan.
5. Cover again with water-2 inches above berries.
6. Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
7. In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
8. Add in pancetta, simmer 10 minutes or until lentils are tender.
9. Drain lentil mixture over a bowl and reserve cooking liquid.
10. Heat oil in a big Dutch oven over medium-high heat.
11. Add in onion, carrot, and celery; stir/saute for 8 minutes.
12. Add in Swiss chard; stir/saute for 5 minutes.
13. Add in reserved cooking liquid, salt, and pepper; bring to a boil.
14. Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.
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