- 3 tablespoons extra virgin olive oil, plus oil for drizzling
- 1 medium leek, including a little green, thinly sliced
- Salt and freshly ground black pepper
- ¼ pound green or wax beans, sliced into 1-inch pieces (1 scant cup)
- 1 small zucchini, pattypan, or summer squash, thinly sliced
- ½ cup white wine, vegetable stock , or water
- 2 cups cooked wheat berries
- 2 medium ripe tomatoes, cored and cut into wedges
- ½ cup chopped fresh basil or parsley leaves
- Put the oil in a large saucepan or deep skillet with a lid over medium-high heat. When hot, add the leek and sprinkle with salt and pepper. Cook, stirring occasionally, until soft, about 2 minutes. Add the green beans and zucchini and stir to coat with the oil. Stir in the wine.
- Reduce the heat to medium-low, cover, and cook, stirring once or twice, until the vegetables are just starting to get tender, 5 to 7 minutes. Raise the heat a bit and stir in the wheat berries.
- Cook, stirring frequently, until hot and bubbling, a minute or two. Stir in the tomatoes, season again with salt and pepper, cover, and turn off the heat. After about 5 minutes, add the herb and fluff the stew gently with a fork. Taste and adjust the seasoning. Serve right away or at room temperature (up to an hour or so later), drizzled with a little more olive oil if you like. Quick Wheat Berry Stew with Fall Vegetables.
- Quick Wheat Berry Stew with Fall Vegetables.