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Wheat Berry Creole

Wheat Berry CreoleWhen I first cooked Khorasan wheat, I was trying to get it as soft as rice, but I later realized that one of the delights of these wheat berries is that it stays slightly chewy and separate. Here is a great way to serve any wheat berries:

Serves 4.


  • 1/2 c dry wheat berries or Khorasan, rinsed
  • 2 c water
  • 1/4 tsp salt
  • 1 Tbsp olive oil
  • 1 carrot, peeled and thinly slice
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 1 c chopped seitan or vegetarian sausage crumbles
  • 1 clove garlic, minced
  • 1 small hot pepper, seeded and minced
  • 1 1/2 tsp paprika
  • 1 tsp oregano
  • 2 c tomatoes, chopped
  • 2 c vegetable broth
  • dash salt, if needed


  1. Place the wheat berries, water, and salt in a heavy pot. Bring to a boil, reduce heat to lowest setting, cover and simmer for 40-45 minutes or until tender, but slightly chewy. (The ingredients alternately may be placed in a pressure cooker and brought to full pressure. Reduce heat to low, and pressure-cook for 20 minutes. Allow pressure to release on its own before opening.) Remove to a strainer.
  2. In a large heavy pot, heat oil on low. Add the carrot, celery, onion and seitan and saute 5 minutes. Add the garlic, minced hot peppers, paprika and oregano and saute another 30 seconds.
  3. Pour in the tomatoes, vegetable broth and wheat berries. Bring to simmering and simmer partially covered for 20 minutes. Add salt if needed only. Serve hot.

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