Rainbow Chard & Wheat Berries Recipe

WHEAT BERRIES: Whole kernels of wheat that are chewy and nutty, great for adding texture and fiber.

RAINBOW CHARD: A leafy green vegetable with colorful stems, mild in flavor and packed with vitamins.

OLIVE OIL: A healthy fat used for cooking and adding richness.

ONION: Adds sweetness and depth when cooked.

GARLIC: Gives a savory, aromatic flavor.

SALT: Enhances all the flavors in the dish.

BLACK PEPPER: Adds a little heat and spice.

VEGETABLE BROTH: A flavorful liquid that helps cook the wheat berries and adds extra taste.

One helpful trick in this Rainbow Chard & Wheat Berries Recipe is how to cook the wheat berries so they turn out tender and chewy, not hard or mushy. Here’s a simple way to get it right:

1. Start by rinsing your wheat berries under cold water to clean off any dust or bits.
2. Bring a big pot of water to a boil—about four cups for one cup of wheat berries.
3. Add the wheat berries to the boiling water, then turn the heat down to a gentle simmer. This means the water should bubble softly, not roar.
4. Let them cook for about 45 minutes. You can check by tasting a few grains—they should be soft but still have a little bite.
5. When they’re done, drain them well so they don’t stay soggy.

Doing it this way makes cooking smoother because simmering gently helps the wheat berries cook evenly without breaking apart. If the water boils too hard, the grains might get mushy or stick to the pot. Also, rinsing first keeps the grains clean and fresh tasting.

I remember the first time I cooked wheat berries, I didn’t rinse them and the water got kind of cloudy and foamy. It wasn’t a big deal, but rinsing definitely makes the cooking water clearer and the final dish taste cleaner. Another little shortcut I like is to cook a big batch of wheat berries and keep some in the fridge. Then I can toss them into salads or stir-fries during the week without waiting for them to cook again. It saves time and makes it easy to add some healthy grains to meals!

• wheat berries - Substitute with farro: Farro has a similar chewy texture and nutty flavor, making it an excellent alternative to wheat berries.

• rainbow chard - Substitute with kale: Kale provides a similar earthy flavor and can be used in the same way as chard in recipes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good substitute for olive oil.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a different but pleasant taste to the dish.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to impart a similar flavor, though it is less pungent.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, which can add a unique twist.

• vegetable broth - Substitute with chicken broth: Chicken broth can be used if a non-vegetarian option is acceptable, as it provides a rich and savory flavor.

• Allow the rainbow chard and wheat berries mixture to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the cooled dish into an airtight container. For best results, use a glass container with a tight-fitting lid to maintain freshness and prevent any odors from seeping in.

• Store the container in the refrigerator. The dish will stay fresh for up to 4-5 days. Make sure to label the container with the date to keep track of its shelf life.

• For longer storage, consider freezing the dish. Portion the rainbow chard and wheat berries into individual servings using freezer-safe containers or heavy-duty freezer bags. This makes it easy to reheat just the amount you need.

• When using freezer bags, remove as much air as possible before sealing to prevent freezer burn. Flatten the bags to save space and ensure even freezing.

• Label each container or bag with the date and contents. The dish can be frozen for up to 2-3 months without significant loss of quality.

• To reheat, thaw the frozen portions in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.

• Reheat the thawed dish in a skillet over medium heat, adding a splash of vegetable broth or olive oil to restore moisture. Stir occasionally until heated through.

• Alternatively, you can reheat in the microwave. Place the portion in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on high for 2-3 minutes, stirring halfway through.

• For an added burst of flavor, consider topping the reheated dish with a sprinkle of fresh herbs like parsley or a squeeze of lemon juice before serving.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a bit of vegetable broth to prevent sticking.
  2. Add the leftover rainbow chard and wheat berries mixture to the skillet.
  3. Stir occasionally and cook for about 5-7 minutes until heated through.
  4. If the mixture seems dry, add a bit more vegetable broth to keep it moist.

• Microwave Method:

  1. Transfer the leftovers to a microwave-safe dish.
  2. Add a tablespoon of vegetable broth or water to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the rainbow chard and wheat berries mixture in an oven-safe dish.
  3. Add a few tablespoons of vegetable broth to keep the dish moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for 15-20 minutes, stirring halfway through, until heated thoroughly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftovers in the steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.
  4. Stir occasionally to ensure even heating.

• Large pot: Used to boil water and cook the wheat berries until they are tender.

• Skillet: Utilized to sauté the onions, garlic, and rainbow chard, ensuring they are cooked evenly.

• Wooden spoon: Handy for stirring the ingredients in the skillet and combining the wheat berries with the chard mixture.

• Measuring cups: Essential for accurately measuring the wheat berries, olive oil, and vegetable broth.

• Knife: Necessary for chopping the rainbow chard and dicing the onion.

• Cutting board: Provides a safe and stable surface for chopping the vegetables.

• Colander: Used to drain the cooked wheat berries after boiling.

• Garlic press: Helps in mincing the garlic cloves quickly and efficiently.

• Stirring spoon: Useful for mixing the ingredients together in the skillet and ensuring even heating.

• Measuring spoons: Important for measuring the salt, black pepper, and olive oil accurately.

Pre-cook the wheat berries: Cook the wheat berries in advance and store them in the fridge. This will save you 45 minutes on the day you prepare the dish.

Use pre-chopped chard: Buy pre-chopped rainbow chard from the store to cut down on prep time.

Batch cook onions and garlic: Sauté a large batch of onions and garlic and freeze them in portions. This way, you can just defrost and use them when needed.

Instant broth: Use instant vegetable broth cubes or powder to quickly add flavor without the need to simmer broth for a long time.