Wheat Berries With Swiss Chard and Pomegranate Molasses |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Another recipe from the cookbook Jerusalem: A Cookbook. The wheat berries can be hulled or unhulled. Ingredients:
1 1/3 lbs swiss chard |
2 tablespoons olive oil |
1 tablespoon unsalted butter |
2 large leeks, green and pale green parts, thinly sliced |
2 tablespoons light brown sugar |
3 tablespoons pomegranate molasses |
1 1/4 cups wheat berries |
2 cups chicken stock |
salt & fresh ground pepper |
greek yogurt, to serve |
Directions:
1. Separate the chard's white stalks from the leaves, and slice the stalks into 3/8 inch slices.
2. Heat the oil and butter in a large, heavy bottomed pot. When the butter has melted add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for another 3 minutes., then add the leaves and cook for 3 more minutes.
3. Add the sugar, pomegranate molasses and wheat berries, mixing well. Add the stock, 3/4 teaspoon salt and black pepper for taste. Cook on low heat for 60-70 minutes, or until the wheat berries are al dente. The base of the liquid should have evaporated, and there should be a caramelizing on the pan.
4. Remove from heat, and do a taste test to check whether more salt, pepper and molasses is neede.
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