Ingredients:

• • 4 cups vegetable broth
  • 4 cups cold water
  • 3 tablespoons extra-virgin olive oil
  • 3 large carrots, finely chopped
  • 1 medium red onion, diced
  • ¾ teaspoons salt
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 4 cloves garlic, minced
  • 1 ½ teaspoon ground cumin
  • 1 ½ cups Nature’s Earthly Choice^™ Wheat Berries
  • 3 tablespoons lemon juice
  • 1 ½ cups French green or brown lentils*, sorted and rinsed
  • 1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped

* French green lentils are firmer than…

Directions:

1. Cook Wheat Berries as directed on package.
2. Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).
3. Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
4. When the lentils are tender, stir Wheat Berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.
5. French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some supermarkets.

Ingredients:

• 2 teaspoons olive oil
• 1 ½ cups onion, chopped
• ½ teaspoon salt
• 5 cloves garlic, minced
• 1 tablespoon butter
• 1 pound mushrooms, sliced
• 1 tablespoon soy sauce
• ¼ cup red wine
• ¼ cup chicken broth
• 1 ½ cups cooked Nature’s Earthly Choice^™ Wheat Berries
• 1 ½ cups leftover, cooked rice
• ½ teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary leaves, chopped
• 1 teaspoon lemon zest, finely chopped
• Pepper and additional salt

Directions:

1. Cook Wheat Berries as directed on package.
2. Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add Wheat Berries, rice, thyme, rosemary, and lemon zest to heat through. Adjust seasoning, to taste.

Ingredients:

• 1 cup Greek yogurt
• ¼ cup maple syrup
• Scant tablespoon of extra-virgin olive oil
• Scant tablespoon of butter
• 2 firm pears, cored, chopped
• ½ cup fresh cranberries
• 3 cups Nature’s Earthly Choice^™ Wheat Berries
• ½ cup toasted pecans
• ½ cup assorted dried fruits, chopped

Directions:

1. Cook Wheat Berries as directed on package.
2. Whisk the yogurt and maple syrup together and set aside.
3. In a large skillet over medium-high heat, sauté the pear slices in the olive oil and butter for about five minute, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook for another minute or so – just until the cranberries soften up a bit and a few of them begin to split open. Add the Wheat Berries to the skillet and toss gently.
4. Turn out onto a platter, or serve in individual bowls ladled with a generous amount of the maple yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.