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Photography by Jim Norton
Food styling by Ruth Gangbar
Prop styling by Jane Hardin

First published in Wish Winter 2006

Tips, facts, and how-to

* Wheat berries are whole grains. And not only are they full of fibre, they have a great chewy texture that is much more interesting than barley or pasta. Cooked wheat berries are also great to add to salads or pilaf – or even just to snack on.

Time saver: Soak your wheat berries overnight to shorten the total cooking time. This works for most dried beans and legumes.

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Winter White Minestrone

Low in fat and high in fibre, this hearty soup is a healthy meal in a bowl.

Ingredients (Serves 6)

1 tsp minced garlic
1 cup each thinly sliced leek and celery
1 tbsp olive oil
1½ cups diced celery root (1/4-inch thick)
½ cup wheat berries*
6 cups vegetable stock
2 bay leaves
1 19-oz can white kidney beans, drained and rinsed
1½ cups thinly sliced Napa cabbage
Parmesan cheese & celery leaves to garnish

Instructions

  1. Place wheat berries and 1 cup water in a microwave-safe bowl, cover (with a plate or plastic wrap) and cook on high in microwave for 10-12 minutes or until tender.
  2. In a pot over medium heat, sweat garlic, leeks and celery in olive oil until softened. Add celery root and stir until lightly coated in oil.
  3. Add cooked wheat berries, stock and bay leaves.
  4. Bring soup to a simmer and cook until celery root is tender.
  5. Add beans and cabbage, stirring to heat through. Continue to cook for 5 more minutes.
  6. Garnish with Parmesan and celery leaves.

Nutritional information

Nutrients per serving: 170 calories, 4 g fat, 9 g protein, 27 g carbs, 7 g fibre. Excellent source of folate.

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