My goal is to try and only use one pot. Sometimes I’m successful and other times I’m not but at least I gave it a try! Wheatberries are a new obsession for me. I love them! They cook up fast, can be made ahead, and the chew factor they have is outstanding.
Little nuggets of goodness! They are a lot chewier than brown rice and have a more intense slightly nutty flavor. I can purchase these in the bulk bin section at my local Whole Foods.
Place some wheatberries in a pot, cover with water and bring to a boil. Boil for a few minutes, maybe 10, until they are softened and chewy. Not crunchy but a lovely soft chew to them.
Because I had made the wheatberries ahead of time, I’m considering this a one pot dish! It is so easy to put together and cooks quickly making it perfect for when you’re short on time or it’s late and you need to eat fast!
Andrea’s Sauteed Kale with Shrimp and Wheatberries
- 2C Cooked Wheatberries
- 3-4C Cooked medium to small sized Shrimp
- 1/2 Large Onion, chopped
- 1 Green Pepper, chopped
- 1 Red Pepper, chopped
- 1C Shredded Carrot
- 1.5 Bunchs of Kale, stemmed and chopped
- 1 15oz Can of Butter Beans, drained and rinsed
- 1 15oz Can of Diced Tomatoes with Green Chilies
- Big Pinch of Red Pepper Flakes
- Salt and Pepper
- 2tsp Garlic Powder
- 1tsp Chili Powder
- Olive Oil for sauteeing, about 1TBSP
In a medium sized high sided skillet, add in olive oil and heat over medium heat. Add in the onions, peppers, and carrots, stir to coat with oil. Sprinkle in the salt, pepper, pepper flakes, garlic powder, and chili powder. Sautee for about two minutes until the onions and peppers start to soften. Add in the kale a little at a time, combining with the veggies and turning so it starts to wilt down making room for more kale. Continue doing this until all the kale is in the pot. Once all of the kale has wilted down, add in the beans and canned tomatoes. Stir and allow to cook for about two minutes. Then add in the shrimp and wheatberries stirring and allow to cook until everything is warmed through.
Spoon into bowls and enjoy!
I always keep some bags of precooked and raw frozen shrimp in my freezer for when I want something quick. The precooked are the perfect size for tossing into soups, stir-frys and other dishes. I just dump them in the dish frozen, cover with a lid and give them a few extra minutes to heat through.
The great thing about this dish is that you can sub out the wheatberries and use whatever grain you like. Brown rice, long grain rice, quinoa, or even some whole wheat pasta would be great with this combo.
This dish is very flavorful and wide open to being seasoned more to your liking. It also makes a bunch so there is plenty for leftovers.
You can use whatever beans you like, I just happened to have some butter beans on hand so that’s what I used.
This winter I have been very into comfort style meals. Dishes that I can load up into a bowl and am able to eat while be snug on the couch. This dish fits that requirement perfectly!
Full of greens, grains, and protein, this dish has it all!
Have fun guys, and remember, always play with your food! Enjoy!