Wheat Berries with Kielbasa and Broccolini
Wheat berries—nutty whole grains, filled with vitamins and fiber—offer a delightful crunch and hearty flavor. Smoky kielbasa and fresh broccolini turn this into a complete meal. If you can’t find wheat berries, use orzo or quinoa instead. A dusting of freshly grated Parmesan cheese completes this flavorful one-pot meal.
- 1 bunch broccolini, about 1/2 lb. (250 g)
- 1 cup (7 1/4 oz./230 g) wheat berries
- 1 1/2 Tbs. olive oil, plus more as needed
- 1 lb. (500 g) kielbasa, cut into 1/2-inch (12-mm) slices
- 3 tomatoes, chopped
- 3 garlic cloves, sliced
- 1/3 cup (1/2 oz./15 g) fresh basil leaves, chopped
- Kosher salt and freshly ground pepper
- 3 Tbs. grated Parmesan cheese
Bring a large pot of generously salted water to a boil over high heat. Add the broccolini and cook until the stems are crisp-tender, about 4 minutes. Remove the broccolini from the water and return the water to a boil.
Add the wheat berries to the boiling water and cook according to the package directions. Drain well and set aside. When cool enough to handle, cut the broccolini into 2-inch (5-cm) pieces. Set aside.
In a large fry pan over medium-high heat, warm 1/2 Tbs. of the olive oil. Add the kielbasa and cook until nicely browned on all sides, 6 to 8 minutes. Transfer the kielbasa to a bowl.
Return the pan to medium-high heat; do not wipe the pan clean. Add the remaining 1 Tbs. olive oil, the tomatoes and garlic to the pan and sauté until the tomatoes release their juices and the garlic is soft and golden, about 4 minutes. Stir in the wheat berries, kielbasa, broccolini and basil and season with salt and pepper. If the wheat berries seem dry, add more olive oil. Transfer to a large serving bowl, sprinkle with the Parmesan cheese and serve immediately. Serves 4.
Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen, 2015)