Wheat berries—nutty whole grains, filled with vitamins and fiber—offer a delightful crunch and hearty flavor. Smoky kielbasa and fresh broccolini turn this into a complete meal. If you can’t find wheat berries, use orzo or quinoa instead. A dusting of freshly grated Parmesan cheese completes this flavorful one-pot meal.
Wheat Berries with Kielbasa and Broccolini
1 bunch broccolini, about 1/2 lb. (250 g)
1 cup (7 1/4 oz./230 g) wheat berries
1 1/2 Tbs. olive oil, plus more as needed
1 lb. (500 g) kielbasa, cut into 1/2-inch (12-mm) slices
3 tomatoes, chopped
3 garlic cloves, sliced
1/3 cup (1/2 oz./15 g) fresh basil leaves, chopped
Kosher salt and freshly ground pepper
3 Tbs. grated Parmesan cheese
Bring a large pot of generously salted water to a boil over high heat. Add the broccolini and cook until the stems are crisp-tender, about 4 minutes. Remove the broccolini from the water and bring the water back to a boil.
Add the wheat berries to the boiling water and cook according to the package directions. Drain well and set aside. When cool enough to handle, cut the broccolini into 2-inch (5-cm) pieces. Set aside.
In a large fry pan over medium-high heat, warm 1/2 Tbs. of the olive oil. Add the kielbasa and cook until nicely browned on all sides, 6 to 8 minutes. Transfer the kielbasa to a bowl.
Return the pan to medium-high heat; do not wipe the pan clean. Add the remaining 1 Tbs. olive oil, the tomatoes and garlic to the pan and sauté until the tomatoes release their juices and the garlic is soft and golden, about 4 minutes. Stir in the wheat berries, kielbasa, broccolini and basil and season with salt and pepper. If the wheat berries seem dry, add more olive oil. Transfer to a large serving bowl, sprinkle with the Parmesan cheese and serve immediately. Serves 4.
Find ways to make hectic suppers into fun, relaxed gatherings that the whole
family in our cookbook School Night, by Kate McMillan.