hearty wheat berry stuffing

hearty wheat berry stuffing

this is a healthier alternative to traditional stuffing. i skipped most of the bread that’s normally required and opted for nutty and chewy wheat berries to serve as the filler. the bread that i did use was flax-quinoa, a hearty option with a specific nuttiness that works perfectly with the thyme and mirepoix. you can find flax-quinoa bread in most health food markets (like whole foods).

the flavors of this dish are quintessential thanksgiving: warm, savory, simple and delicious. what’s better: this dish is not only something great for stuffing a bird, but you could serve on its own, and anytime during the colder months. this dish is also vegetarian.

yields: 4 to 5 servings, in addition to stuffing a small chicken; less servings if stuffing a larger bird

prep time: 10 minutes

cook time: about an hour

what you will need

4 small pieces of flax-quinoa bread

2 tablespoons extra virgin olive oil

2 cloves garlic, chopped

4 stalks celery, chopped

1 large carrot, peeled and chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large shallot, chopped

1 small leek, chopped (only the white part)

1 1/4 teaspoon fresh thyme

2 cups cooked wheat berries*

1 cup vegetable broth

1/2 cup wheat germ

1/2 cup shredded parmigiano reggiano

*for this dish you will need to prepare the wheat berries the day before. to prepare: submerge and soak them in water for 8 hours, or overnight. to cook the wheat berries: with a ratio of 3:1 water to wheat berries, bring to a boil then reduce heat and let simmer for 45 minutes, or until wheat berries are softened and chewy. drain off any water and allow the wheat berries to cool to room temperature before placing in a container. refrigerate until ready to use.

place the bread under the broiler to toast until very dark brown.

warm the vegetable broth in a small saucepan; keep warmed until ready to ladle in the stuffing.

remove the green parts of the leek, cut lengthwise and then chop each side into 1/2-inch slices. place the pieces in a bowl of cold water, and swish around to remove any dirt. drain, and set aside.

heat the olive oil over medium-high heat in a large pan. add the garlic, celery, carrots, salt, and pepper, and cook, stirring occasionally, until carrots and celery begin to soften, about 7 minutes.

by now, your bread should be just about dark brown enough. remove and allow to cool before slicing into cubes.

add the chopped shallots, leeks, and thyme to your pan and cook for an additional 4 minutes, stirring occasionally. stir in the wheat berries and cook for another 4 minutes. ladle in the warmed vegetable broth. stir well, and cook on high – bringing to a boil – for about 2-3 minutes.

bring the heat to medium-low. add your cubed flax-quinoa toast; stir well. stir in the wheat germ until absorbed. you shouldn’t have too much liquid; if you find you do, then simply add a bit more wheat germ. turn off the heat and remove from the burner. stir in the parmigiano reggiano. keep warm until ready to serve.

let rest for about 10 minutes before you handle the stuffing, to stuff your bird.