kashi and wheat berries

[karenv]

I have kashi and wheat berries to use and no recipies. Does anyone have any out there that I can use? Thanks.
Karen:)

[Terrytx]

The Southwestern Wheat Berry Pilaf from CL Complete is very good and we also liked Wheat Berry-and Walnut Bread from CL-J/F/00

[Anne]

You could sprout the wheat and add it to salads, sandwiches, or one of my favorites, sprouted wheat bread. Just take your favorite whole grain bread recipe, drain the sprouted wheat well, and add them to the dough during the last couple minutes of kneeding.

[VictoriaL]

This is truely great:

Wheat Berry and Wild Rice Salad

1c wheat berries
2/3c wild rice (or brown rice)*
1/2c dried cranberries
1/4c thinly sliced green onion
1/4c lowfat Italian salad dressing
1T honey mustard
1t dried basil

Cook wheat berries in about 3c water until tender (about 1 hour).
Cook wild or brown rice according to package directions.
In medium bowl, mix salad dressing, honey mustard, and basil.
Add wheat berries (drained), rice, cranberries, and green onion.
Mix well.
Chill for at least 4 hours up to 24 hours.
Makes about 8 side-dish servings

* I use 1/3c of each type

[ClaraB]

I just came across a wheat berry minestrone recipe in one of my cookbooks. Let me know if you'd like to have it.

[karenv]

Thanks so much you guys. Yes, I would love the recipe. I just realized it was KashA that I was looking for, not Kashi. I found so much more with the right name.

Karen

[ClaraB]

Karen, here's the recipe:

Wheat Berry Minestrone

This soup makes a delicious first course, or it can be a whole meal when it is served with a salad and crusty bread. You can easily make it vegetarian by using vegetable stock or water. You can also use faro (spelt), barley or rice in place of the wheat berries. If you have any leftovers, add some bread or cooked pasta, place in a casserole and sprinkle with grated cheese. Bake at 350 F for about 30 minutes, or until heated through.

Makes 8 servings

2 tbsp olive oil, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
1 potato, peeled and diced
2 c chopped cabbage
1 c canned tomatoes, pureed
6 c homemade chicken stock, or 1 10 oz can chicken broth plus water
3 c cooked wheat berries
2 c whole wheat bread cubes (2 large slices bread)
salt and pepper to taste
1/4 c chopped fresh parsley

1. Heat 1 tbsp oil in a Dutch oven or large saucepan on medium heat. Cook onion, celery, carrot, and garlic until tender and fragrant, about 5 minutes.

2. Add potato and cook 5 minutes longer. Add cabbage, tomatoes, stock and wheat berries. Bring to a boil. Cook gently for 20 to 30 minutes, or until soup is thick. (If soup becomes too thick, add more stock or water.)

3. Meanwhile, in large bowl, toss bread cubes with remaining 1 tbsp oil. Spread bread on a baking sheet. Bake in a preheated 350F oven for 15 to 20 minutes until crispy.

4. When soup is ready, season with salt and pepper to taste. Serve sprinkled with croutons and parsley.

Nutrition information (per serving): 189 cal, 7.9 g pro, 5.1 g fat (0.9 g sat), 29.9 g carb, 5.3 g fibre, 86 mg sodium, 538 mg potassium.

Source: Heartsmart Cooking For Family And Friends by Bonnie Stern.