YIELD: 6 servings
1 cup wheat berries
2 cups organic vegetable broth
1/2 bulb organic garlic, cloves intact plus
1/2 teaspoon minced garlic
2 tablespoons extra-virgin olive oil, divided
1 cup chopped walnuts
12 ounces baby broccoli or broccoli rabe, chopped into 1-inch lengths
1/4 teaspoon salt, or to taste
1.Cook the wheat berries in the broth until no liquid remains. Remove from heat. Let stand, covered, for 15 minutes.
2.Meanwhile, rub garlic cloves with 1 tablespoon of the olive oil, wrap in foil and bake until garlic is completely tender, about 30 minutes. Let cool and squeeze roasted garlic cloves from their skins (it's okay if the cloves get crushed or lose their shape), set roasted garlic aside.
3. While garlic roasts, spread walnuts on a baking sheet and roast until toasted, 5 to 10 minutes. Set aside and let cool.
4. Meanwhile, place a medium-sized skillet over medium heat, and wait about 1 minute. Add the remaining tablespoon of olive oil, and swirl to coat the pan. Add the broccolini, turn the heat to medium-high, and cook for 5 minutes. Stir in the minced garlic, and cook for about a minute longer, or until the broccolini is bright green and just tender.
5. Add salt and pepper, to taste. Stir in toasted walnuts and cereal. Serve hot or at room temperature.
Tip: This recipe works well with other grains too! Just substitute the wheat berries with an equal amount of barley, bulgur, quinoa, brown rice or your favourite grain.