When I was three I dived into the Thames after a ball. Not the bit that flows through London, but further up-stream where there are overhanging willows and picnickers on grassy banks. Ultimately I was fished out by my long hair. Then there was the time, wearing my brand new wellies, I climbed a tree I was forbidden to go near and got my foot stuck in the crook of two branches. With much shouting and coaxing from below, the only way I could get down was by twisting my foot out of my shiny new boot and leaving it up the tree. When I was a little older I put ketchup in the buttercream icing to make it strawberry pink, I thought the colour was perfect. But not all adventures or experiments with food end in disaster. I recently discovered wheatberries, mixed with quinoa and lentils they make a perfect base for all sorts of flavour additions. The freshness of the green vegetables and the abundance of herbs make this dish perfect for summer. Serve it with fish or chicken, as a side with barbecued food or have the leftovers topped with a poached egg for breakfast.
I’m entering this recipe in Lavender And Lovage and The Hedge Combers Recipe challenges Tea Time Treats and Cooking With herbs which are combined this month. The theme is berries and herbs; I’m hoping my wheatberries count as berries – technically they are. Anyway this recipe is bursting with fresh herbs.
Wheatberries And Mixed Grains With Broccoli, Courgettes And Fresh Herbs
- 250g packet of wheatberries and mixed grains (available from most supermarkets)
- 2 courgettes cut into a tiny dice
- 200g Broccoli with florets separated from stem and all finely chopped
- 2 tbsp olive oil
- 25g chives, finely chopped
- 25g flat leaf parsley, finely chopped
- 3 sprigs oregano, leaves picked and finely chopped
- 3 sprigs thyme, leaves picked and finely chopped
- zest of 1 lemon
- Pour the grains into a large bowl, separate any that are stuck together.
- In a large pan heat the oil and add the courgettes in a single layer, if the pan is too small cook in 2 lots, you may need to use a little more oil. Cook until mainly golden and then remove from pan and drain on kitchen paper.
- Add the broccoli to the same pan and cook for 5 minutes allowing it to brown slightly and drain on kitchen paper.
- Once cold add the courgettes and broccoli with the herbs to the grains in the bowl, mix together well and sprinkle with the lemon zest.
- Serve at room temperature.
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