Wheatberries with Vegetables

Directions

1. 1
   Place the wheatberries in a small stockpot over high heat.
2. 2
   Add the water.
3. 3
   Cover; bring to a boil.
4. 4
   Reduce heat to low.
5. 5
   Simmer until tender, at least 40 minutes.
6. 6
   Drain; set aside.
7. 7
   Fill a large bowl with ice and water; set aside.
8. 8
   Bring a medium pot of water to a boil.
9. 9
   Add the broccoli, and blanch until bright green, 1 to 2 minutes.
10. 10
    Drain, and transfer to the ice bath, and set aside.
11. 11
    Heat the olive oil in a large skillet over medium-low heat.
12. 12
    Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes.
13. 13
    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.
14. 14
    Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more.
15. 15
    Serve.
16. 16
    (Per serving)
17. 17
    Calories: 64
18. 18
    Fat: 2g
19. 19
    Cholesterol: 0mg
20. 20
    Carbohydrate: 39g
21. 21
    Sodium: 260mg
22. 22
    Protein: 8g
23. 23
    Fiber: 9g