- 4
Ingredients
- 4 SERVINGS
- Wheat Berries and Roasted Asparagus With Tomato-Coriander Sauce and Peanuts
- 1 1/3 cups wheat berries, pelted wheat or spelt
- 2 tablespoons extra virgin olive oil
- 3 large garlic cloves, minced
- 1 14-ounce can chopped or crushed tomatoes, or 2 cups peeled, chopped tomatoes
- 2 teaspoons coriander seeds, lightly toasted and ground
- 1/4 teaspoon Aleppo pepper or mild chili powder
- Salt and freshly ground pepper to taste
- 2 pounds thick asparagus, woody ends snapped off
- 2 teaspoons extra virgin olive oil
- 2 tablespoons roasted unsalted peanuts, roughly chopped
Preparation
Step 1
If possible, soak the wheat overnight or for several hours just covered with water, and then drain.
In a large saucepan, combine the wheat with 1 quart water and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 40 to 50 minutes until the grains are tender.
Meanwhile, make the tomato sauce.
Heat 1 tablespoon plus 1 teaspoon of the olive oil in a medium saucepan over medium heat, and add the garlic. Cook, stirring, until it begins to color, about one minute.
Add the tomatoes, ground coriander and Aleppo pepper or chile. Reduce the heat and simmer, stirring often, until the tomatoes have cooked down to a fragrant sauce. Mash the sauce if it’s chunky with the back of a spoon so that the texture is smooth. Season to taste with salt and pepper.
Preheat the oven to 425 degrees.
Place the asparagus on a baking sheet or in a baking dish large enough for all of it to fit in one layer. Toss with the remaining 2 teaspoons olive oil, and add salt and pepper to taste. Place in the oven, and roast until the spears begin to shrivel and color lightly, about 10 minutes. Remove from the heat.
Drain the wheat berries, and serve with the roasted asparagus, with tomato sauce spooned over both wheat berries and asparagus. Sprinkle the chopped toasted peanuts over the top.