(A Main Dish or Side & another Side)
(Serves a family of 4 for dinner; more as a side)
These mashed “potatoes” are the lightest you’ll ever taste. Plus, at other times of year they make a great topping for shepherd’s pie (my husband’s trick).
I can’t get enough of this “berry” stuffing during the holiday season! Fortunately, in the summer it makes a great chilled salad to take on picnics & to BBQs.
2 Cups of Wheat Berries*
1 Large Onion - Chopped
A Small Swirl of Olive Oil
3 Stalks (ribs not heads) of Celery (plus the green leafy heart of the celery)-Chopped
A Generous Splash of White Wine (to deglaze the pan)
A handful of Dried Cranberries -- NOT Craisins (they have the highest added sugar)
A Generous Sprinkle of dry Thyme (fresh is even better)
Sage & Savory to Taste
Salt & Pepper to Taste
3 Green Bell Peppers (A Yellow One Too if you have it.) - Chopped
2 Small Carrots – Chopped
A Generous Handful of Chopped Walnuts
*Wheat Berries are a grain that looks like little brown spheres. They can be found in the “Bob’s Red Mill” section or near rice etc.
2 Large “Mashing” Potatoes
2 Medium/Large purple Turnips OR 3-5 Small/Medium White Turnips
2 Good Sized Parsnips (they look like white carrots)
Vegetable Broth & Water
Marjoram & Chives to Taste
Optionally Salt & Pepper to Taste
1. Boil the Wheat Berries according to the package directions*. While those cook chop all of the vegetables and…
*Quick cooking (cracked, steamed & re-dried) wheat berries only take 10-15 minutes; traditional ones take 30-45 minutes.
2. In a large pan sauté the onion & celery in a little bit of oil until they begin to caramelize.
3. Add the wine and cranberries and simmer a few minutes until cranberries plump slightly and the sauce thickens slightly.
4. Turn down the heat, add herbs & spices and let them blend for a few minutes.
5. Add the bell peppers and carrots.
6. Drain the wheat berries and add a volume almost equal to your other ingredients to the pan. (Save the remainder for another night.) Stir well to coat and combine. Cover to rest.
7. Optionally, toast the walnuts in LOW heat.
8. Serve the stuffing in a festive bowl topped with the walnuts.
1. Rough chop all of the vegetables.
2. Place them in a pot and almost cover them in ½ vegetable broth / ½ water.
3. Boil until quite soft.
4. Mash thoroughly & Season to taste.