Vegetable and Wheat Berry Casserole

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4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
6 fresh flat-leaf parsley sprigs
2 1/8 cups wheat berries
12 cups water
2 pounds eggplant, cut into 1/2 inch cubes
28 ounces canned diced tomatoes
4 zucchini, cut crosswise into 1/2 inch-thick slices
2 onions, cut into 1/2 inch-thick slices and separated into rings
1 green bell pepper, stemmed, seeded, and cut into 3/4 inch strips
1 red bell pepper, stemmed, seeded, and cut into 3/4 inch strips
1/4 cup canned pitted olives, drained and sliced

In a large pot, combine the wheat berries and water. Bring to a boil, reduce heat to low, cover, and simmer until most of the water has been absorbed and the wheat berries are chewy and tender, about 1 and 1/2 hours. Drain.

Meanwhile, preheat an oven to 400 degrees F.

In a large ovenproof casserole or roasting pan, combine the eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake, stirring once or twice, until the vegetables are tender, about 1 hour.

To serve, stir the chopped parsley and vinegar into the vegetables. Divide the wheat berries among individual plates. Top each with an equal amount of the vegetables. Garnish with a parsley sprig.

This recipe serves: 6

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