Serves 6
1/2 cup wheat berries
2 Tbs. olive oil
3.5 oz. shiitake mushrooms, stemmed and thinly sliced (1 cup)
10 cloves garlic, peeled and thinly sliced
1/4 cup brown rice vinegar
4 cups low-sodium vegetable broth
1 bunch kale (10 oz.), stemmed and coarsely chopped
- Soak wheat berries in large bowl of cold water overnight.
- Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.
- Drain wheat berries, and add to mushroom mixture with vegetable broth and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 to 20 minutes more, or until kale is tender. Season with salt and pepper, if desired.
Nutritional Information
Per 1-cup serving: Calories: 138, Protein: 4g, Total fat: 5g, Saturated fat: 1g, Carbs: 20g, Cholesterol: mg, Sodium: 103mg, Fiber: 3g, Sugars: 4g
http://www.vegetariantimes.com/recipes/11191?section=