The recipe I’ll share with you today is a family favorite and has been for many years. My sister introduced me to Ebly (wheatberries) about 6 years ago. The taste was so intriguing that we started experimenting by adding different ingredients. Wheatberries are so versatile and make great salads, side dishes, some people even have them for breakfast or you can just make this…
Mixed Vegetable Ebly
You will need:
- 120g (about 3/4 cup) Ebly
- 1.5 cups water
- vegetable broth
- your favorite vegetables and legumes. suggestions: zucchini, eggplant, carrot, tomato, corn, mushroom, pepper, beans, etc.
- 3 garlic cloves, crushed
- 2 tsp. olive oil
- parmesan, freshly grated
- salt, pepper, mixed herbs
- In a large pan (or wok) heat up the olive oil. Once hot, add the garlic and stir.
- Add the Ebly and mix in with the garlic. Wait for about 2 minutes. Don’t forget to stir.
- Add the water and wait for it to start boiling. You may also like to use vegetable broth instead of the water as it gives it a more intense flavor.
- After 3 minutes turn down the heat a little and wait for the Ebly to cook.
- In the meantime cut the vegetables into bite-size chunks and add them to the Ebly mixture. I always add the vegetables that need to cook longest first and tomatoes last.
- When the water has almost fully evaporated, add salt, pepper and herbs.
- Serve with freshly grated parmesan.
According to the Ebly container the recommended serving size per person is 60g but you will most likely have leftovers because the vegetables add a lot of volume. You might like to reduce the Ebly to 45g if you don’t want any leftovers but really, I never mind having leftover Ebly because it is one of the most delicious foods around!