• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

    Wheat Berry Stew

    Wheat Berry Stew is a mouth-watering dish with a soft and cottony texture, made from wheat berries and aji amarillos. This stew makes a wonderful side dish or entrée that is usually served next to a mount of white, fluffy rice. In the Andes, it’s all about simple combinations of bold flavors with great nutritional value. This dish is living proof of it.


    Ingredients
    1
    pound
    wheat berries
    5
    fresh aji amarillos (or 3 tablespoons of aji amarillo paste)
    1/4
    cup
    vegetable oil
    1
    cup
    diced onion
    3
    cloves
    garlic, mashed
    4
    cups
    vegetable stock
    2
    cups
    cubed queso fresco
    3
    tablespoons
    chopped parsley
    *
    Salt and pepper, to taste
    *
    cooked rice
    Directions
    Put the wheat berries in a saucepan and cover with water. Soak overnight, and drain. Add water to cover and boil until tender (about 15 minutes). Reserve.
    If using fresh aji amarillo, slice it lengthwise, take out the veins and seeds, chop it, and process in a blender with ¼ cup water.
    Heat the vegetable oil in a saucepan, add the onion and cook for 5 minutes.
    Add the garlic and aji amarillo paste, salt and pepper.
    Add the cooked wheat berries and the stock, and cook for 20 minutes over medium high heat.
    When ready, add the queso fresco and parsley. Cook for a few more minutes and taste for seasoning. The wheat absorbs most of the liquid, but the mixture should be moist.
    Serve with rice, or as a side dish.

    The base number of servings for this recipe is 6
    OK

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