A little while ago Jennifer from A Colorful Palate reached out about guest blogging here. I’m glad she did because she brings a tasty recipe. Take a look at her blog and the dish below…
Wheat Berry and Sweet Potato Casserole
Serves 4-6
Cooking Time: 2.25 hours
My bag of wheat berries has stared me down from its perch on the top shelf of my pantry for a long time. Actually about two years. I see them every time I reach for the rice, bypassing the bag because all I’ve ever known about wheat berries is they take forever to cook.
They do, that’s not a lie. But it’s also not a good reason to avoid them. Wheat berries are delicious, and they have a wonderfully unique chewy/crunchy texture that I think is better than rice and add something really different to a dish.
In this dish, the wheat berries and sweet potatoes make for a filling and delicious combination that stands alone perfectly as a meal, or works well as a side dish.
What You Need:
- 3 cups water
- 1 cup wheat berries
- 2lb sweet potatoes sliced into 1/4-inch thick rounds
- 1 tbsp olive oil
- 1 medium onion, sliced (about 1 cup)
- 1 tsp minced garlic
- 1/2 tsp ground sage
- 1 tsp tarragon leaves finely chopped
- 1 tsp thyme leaves finely chopped
- 3/4 cup vegetable broth
- 1 cup Gruyere cheese, shredded
What You Do:
In a medium saucepan, bring the 3 cups water to a boil. Add wheat berries, cover and simmer for about an hour, or until most of the water has boiled off.
While the wheat berries are cooking, slice the sweet potatoes and set aside.
In a medium skillet, heat the olive oil on medium heat.
Add the onions and garlic, cover and let cook until the onions are soft and translucent, stirring occasionally.
Turn off heat and add the sage, tarragon and thyme to the onion mixture, stirring well to combine.
Preheat oven to 350 F.
Once the wheat berries have cooked for an hour, drain any remaining water and add the onion mixture to the wheat berries. Combine well.
In a casserole dish, arrange 1/2 of the sweet potato rounds on the bottom.
Cover with 1/2 of the wheat berry mixture and 1/2 of the shredded Gruyere cheese. Repeat this layering with the remaining sweet potato rounds, wheat berry mixture and cheese.
Pour the vegetable broth over the entire dish.
Cover and bake for 45 minutes.
Pro Tip: Because the wheat berries famously take a long time to cook, you can easily make them ahead of time and keep them in the fridge until you’re ready to make the rest of the dish.
Rantings of an Amateur Chef 
Delish!
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Reblogged this on A CoLoRfUl PaLaTe and commented:
Pat at Rantings of an Amateur Chef (https://rantingchef.com/) was nice enough to share this guest blog I wrote for his awesome site! If you haven’t already checked out the Ranting Chef, make sure you do. The recipes are great!
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😍😍😍😍
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yummy, can’t wait to eat it, keep up with the work
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