Bacon And Mushroom Wheatberry Stew

• 3/4 lb wheatberries
• 4 cups water
• 2-3 tbsp olive oil
• 1 None onion, finely diced
• 1 None garlic clove, finely diced
• 1 tbsp tomato puree
• 2-3 tsp porcini powder
• 3 oz lean ham, diced
• 7 oz button mushrooms, halved
• 2 None carrots, trimmed and diced
• 1 None leek, trimmed and diced
• 3 oz Parmesan, grated plus parmesan shavings to serve

1. Rinse the wheatberries then place in a bowl filled with 1 cup of cold water overnight.
2. Heat the oil in a saucepan, add the onion and garlic and saute for 2-3 mins. Stir in the tomato puree and saute for a further 1-2 mins. Add the wheatberries and the soaking water to the pan. Bring to the boil and stir in the porcini powder. Cover and simmer for 30-40 mins.
3. Heat a non-stick frying pan and add the ham. Fry for 2-3 minutes then remove from the pan. Add the mushrooms to the fat in the pan and fry for 4-5 mins. Stir the carrots and leek into the wheatberry pan and continue to cook for a further 10 mins. Once cooked, fold the ham, Parmesan and mushrooms into the wheatberries and season. Divide between 4 bowls then serve.

wheatberries, water, olive oil, onion, garlic, tomato, porcini powder, lean ham, button mushrooms, carrots, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/18342 (may not work)