Wheat With Vegetables Recipe
Ingredients
| Wheat berries | 1 Cup (16 tbs), uncooked | |
| Water | 4 Cup (64 tbs) | |
| Mushrooms | 8 Ounce, sliced (About 3 Cups) | |
| Onion | 1 Medium, chopped (About 1/2 Cups) | |
| Vegetable oil | 2 Tablespoon | |
| Carrot | 1 Medium, shredded (About 1 Cup) | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Water | 1⁄3 Cup (5.33 tbs) | |
| Instant beef bouillon | 2 Teaspoon | |
| Dried basil | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1023 Calories from Fat 295
% Daily Value*
Total Fat 33 g51.4%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2535.8 mg105.7%
Total Carbohydrates 157 g52.2%
Dietary Fiber 34.4 g137.6%
Sugars 23.7 g
Protein 37 g73.2%
Vitamin A 230.8% Vitamin C 138.5%
Calcium 16.3% Iron 27.4%
*Based on a 2000 Calorie diet
Directions
Heat berries and 4 cups water to boiling in 3-quart saucepan; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Heat to boiling; reduce heat.
Cover and simmer until tender, 1 3/4 to 2 hours; drain.
Cook and stir mushrooms and onion in oil in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in wheat berries and remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until liquid is absorbed, about 10 minutes.
Chef
