Wheatberries and Purple Sprouting Broccoli with Crispy Garlic and Chilli

Preparation info
  • Serves


    • Difficulty


Appears in
Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A hearty and healthy lunch combining toothsome wheatberries, clean greens and crispy fried onions. Wheatberries are the entire wheat kernel except for the hull. They take a while to cook but have a good nutty texture, lending real substance to a dish.


  • 100 g purple sprouting broccoli, trimmed if necessary
  • 100 g wheatberries (or one of the alternatives below)


Boil the purple sprouting broccoli for 3–4 minutes, until just tender. Remove with a slotted spoon and plunge into very cold water before draining.

Add the wheatberries to the same water and cook for 25 minutes, or until cooked but still chewy. Drain in a colander. Wipe out the pan and heat the oil in a frying pan on a medium heat. Add the chilli and