Wheat Berries With Swiss Chard And Pomegranate Molasses

• 1 1/3 lbs swiss chard
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large leeks, green and pale green parts, thinly sliced
• 2 tablespoons light brown sugar
• 3 tablespoons pomegranate molasses
• 1 1/4 cups wheat berries
• 2 cups chicken stock
• salt & fresh ground pepper
• Greek yogurt, to serve

1. Separate the chard's white stalks from the leaves, and slice the stalks into 3/8 inch slices.
2. Heat the oil and butter in a large, heavy bottomed pot. When the butter has melted add the leeks and cook, stirring for 3-4 minutes. Add the chard stalks and cook for another 3 minutes., then add the leaves and cook for 3 more minutes.
3. Add the sugar, pomegranate molasses and wheat berries, mixing well. Add the stock, 3/4 teaspoon salt and black pepper for taste. Cook on low heat for 60-70 minutes, or until the wheat berries are al dente. The base of the liquid should have evaporated, and there should be a caramelizing on the pan.
4. Remove from heat, and do a taste test to check whether more salt, pepper and molasses is neede.

swiss chard, olive oil, unsalted butter, leeks, light brown sugar, pomegranate molasses, cups wheat berries, chicken stock, salt, yogurt

Taken from www.food.com/recipe/wheat-berries-with-swiss-chard-and-pomegranate-molasses-493794 (may not work)