Wheatberries with Vegetables

Preparation

1. Step 1

   Place the wheatberries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

   Step 2

   Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Drain, and transfer to the ice bath, and set aside.

   Step 3

   Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more. Serve.

2. Fit to eat recipe

   Step 4

   (Per serving)

   Step 5

   Calories: 64

   Step 6

   Fat: 2g

   Step 7

   Cholesterol: 0mg

   Step 8

   Carbohydrate: 39g

   Step 9

   Sodium: 260mg

   Step 10

   Protein: 8g

   Step 11

   Fiber: 9g