Wheat Berries with Mixed Vegetables

• 1 cup wheat berries
• 1 quart water
• 1 small head broccoli (3/4 pound), cut into small florets (3 1/2 cups)
• 2 teaspoons olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped
• 1/4 cup finely chopped fresh oregano
• 1 large summer squash, quartered lengthwise and cut crosswise into 1/4-inch slices
• 1/2 small eggplant, cut into 1/2-inch pieces
• Coarse salt and freshly ground pepper

1. Bring wheat berries and the water to a boil; reduce heat.
2. Simmer until tender, 40 to 50 minutes.
3. Drain.
4. Meanwhile, prepare an ice-water bath.
5. Fill another pot with water, and bring to a boil.
6. Cook the broccoli until bright green and crisp-tender, 1 to 2 minutes.
7. Transfer to the ice bath, and let cool.
8. Heat the oil in a large skillet over medium-low.
9. Add onion and garlic; cook, stirring frequently, until translucent, about 5 minutes.
10. Raise heat to medium, and add the tomatoes, oregano, squash, eggplant, and 1/2 teaspoon salt (or to taste); season with pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
11. Add broccoli and wheat berries, and continue to cook just until heated through, about 3 minutes more.
12. Serve immediately.
13. (Per Serving)
14. Calories: 141
15. Saturated Fat: .3g
16. Unsaturated Fat: 1.3g
17. Cholesterol: 0mg
18. Carbohydrates: 26.8g
19. Protein: 5.9g
20. Sodium: 277mg
21. Fiber: 6.3g

berries, water, broccoli, olive oil, yellow onion, garlic, tomatoes, fresh oregano, summer, eggplant, salt

Taken from www.epicurious.com/recipes/food/views/wheat-berries-with-mixed-vegetables-394074 (may not work)