Butternut Squash Wheatberry Fauxsotto

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I won’t call this a risotto because it’s not. It takes much less time than a traditional risotto and doesn’t quite achieve the ability of risotto to “stand-up” when it’s ready. What this is is one of the most flavorful dishes I’ve prepared in a long time and yet it is so incredibly simple it can easily be made on a weeknight when time is minimal.

Butternut Squash Fauxsotto

adapted from Peanut Butter Fingers

Ingredients:

  • 3/4 c wheatberries (mine are from the Whole Foods bulk bins)
  • 3 c broth (I used chicken but use whatever you prefer)
  • 2 c butternut squash, chopped
  • 1 t fresh Thyme, chopped
  • 1 T olive oil
  • 1/2 onion, chopped (optional, I used dehydrated onion flakes)
  • Salt and Pepper, to taste
  • Parmesan Cheese, for topping

In a large saucepan, heat olive oil over medium heat. Add onions and Thyme until onions soften (if you use dehydrated onions you don’t really need to wait) add wheatberries and cook, stirring often, for just a few minutes.

Turn up heat to medium-high, add 2 c broth and squash. Stir constantly but allow pot to simmer.  The squash will break down and the broth will absorb. After 2 c of broth is absorbed, begin adding a little more broth at a time until it is absorbed. Repeat until last cup of broth has been added. When the fauxsotto has thickened, it is done.

Serve with fresh grated parmesan on top and optionally add sprigs of fresh Thyme for garnish.

Serves 2

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Strawberry-Avocado Wheatberry Salad

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A couple of weeks ago we were in the midst of a heatwave here in Boston. Turning the oven on to cook dinner was out of the question. Enter the cold salad. I’ve made many cold salads with quinoa and was interested in trying the wheatberries that I’ve had in the pantry for awhile. This salad came together pretty quickly using things I had in the refrigerator and was as refreshing as it was delicious.

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{Strawberry-Avocado Wheatberry Salad}

Ingredients

  • 2 c uncooked wheatberries
  • 1 c fresh strawberries, chopped
  • 1 avocado, peeled and cubed
  • 1/4 c crumbled feta
  • 1/4 pecans, chopped and toasted
  • 1/2 c chopped fresh basil
  • 2 T sugar
  • 2 T olive oil
  • 4 t honey
  • 1 t lemon juice
  • 1 T cider vinegar

Start by putting wheatberries and 4 c of water in a pot and bring to a boil. Let simmer 30-40 minutes or until the wheatberries are cooked to your liking (I like them a bit chewy).

In a bowl, whisk together sugar, olive oil, honey, lemon juice and cider vinegar. Put aside.

In a small pan toast pecans over medium heat. This doesn’t take very long. Once they start to become fragrant give them another few minutes then remove from heat.

Once wheatberries are cooked, let cool for about 10 minutes. Add dressing to wheatberries then strawberries, avocado, pecans, basil and finally the feta.

Put entire salad in the refrigerator to cool for about 30 minutes. Serves 4-6.

Enjoy!

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