This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

　　

Ingredients

serves 8 to 10 as a side dish

　　1 cup wheatberries

　　1 quart water

　　1 small head broccoli (about 15 ounces), trimmed and cut into florets

　　2 teaspoons olive oil

　　1 medium yellow onion, peeled and diced

　　2 garlic cloves, peeled and minced

　　1 28-ounce can tomatoes, chopped

　　1/4 cup chopped fresh oregano

　　1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices

　　1/2 small eggplant, cut into 1/2-inch pieces

　　1/2 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　

Step 1

Place the wheatberries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

　　

Step 2

Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Drain, and transfer to the ice bath, and set aside.

　　

Step 3

Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheatberries, and continue to cook until the broccoli and wheatberries are heated through, about 3 minutes more. Serve.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 64

　　

Step 6

Fat: 2g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 39g

　　

Step 9

Sodium: 260mg

　　

Step 10

Protein: 8g

　　

Step 11

Fiber: 9g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.