Directions:
- Saute the shallots and garlic in the oil until soft but not browned over med-high heat.
- Add the wheatberries and cook a few more minutes, until they are separated and coated with oil.
- Stir in wine and cook over med heat, stirring frequently, until wine is evaporated.
- Stir in stock.
- When it simmers cover pan and simmer for 1 hour or more until wheatberries are moist and tender and most of the stock absorbed.
- Add tarragon, pea shoots and toss until greens are wilted.
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.84 Kcal (1896 kJ) | ||
| Calories from fat | 146.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.3g | 25% | |
|---|---|---|---|
| Cholesterol | 1.74mg | 1% | |
| Sodium | 1172.51mg | 49% | |
| Potassium | 435.08mg | 9% | |
| Total Carbs | 63.32g | 21% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 14.12g | 28% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 3mg | 17% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.63 Kcal (484 kJ) | ||
| Calories from fat | 37.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 25% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 1% | |
| Sodium | 299.39mg | 49% | |
| Potassium | 111.09mg | 9% | |
| Total Carbs | 16.17g | 21% | |
| Sugars | 1.89g | 30% | |
| Dietary Fiber | 1.77g | 28% | |
| Protein | 3.61g | 28% | |
| Vitamin C | 1.9mg | 12% | |
| Iron | 0.8mg | 17% | |
| Calcium | 16.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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