- Cooking Time:
- Preparation Time:
- 1/2 cup wheatberries
- 3 cups water, divided
- 1/2 cup quinoa
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 5 tablespoons canola oil, divided
- 1/4 cup stalk celery, small diced
- 1/4 cup shallots, small diced
- 1/4 cup tart red apple (skin on), small diced
- 3 ounces mixed mushrooms, cut into bite-sized pieces (can include white, cremini, shiitake, oyster, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup gorgonzola cheese, crumbled (approximately 2 ounce)
- 2 tablespoons pinenuts, toasted
- 1 tablespoon fresh thyme, chopped
- Place the wheatberries in a small saucepan with 2 cups water. Bring to a boil, then cover and reduce to a simmer until tender (approximately 45 minutes).
- Place the quinoa in a separate small saucepan with 1 cup water. Bring to a boil, then cover and reduce to a simmer until tender (approximately 10-12 minutes).
- Combine the cooked wheatberries and quinoa in a bowl and set aside. (Note: The grains can be cooked one day in advance and stored, covered, in the refrigerator.)
- Whisk together the apple cider vinegar, honey and 3 tablespoons of canola oil and set aside.
- Heat 2 tablespoons of canola oil in a sauté pan on medium high heat. Add the celery, shallots and apples and sauté until tender (5-7 minutes). Add the mushrooms and continue to sauté until mushrooms are tender. Add the cooked grains and toss all together well to heat through. Season with salt and pepper.
- Toss lightly with the apple cider honey mixture, gorgonzola, pinenuts and fresh thyme.
- Hint: If you cut up the apples more than a few minutes in advance of cooking, store them in lemon water to prevent browning.
NotesI found this recipe on the Whole Foods website and can't wait to try this!