Wheatberries and Purple Sprouting Broccoli with Crispy Garlic and Chilli

Name: Wheatberries and Purple Sprouting Broccoli with Crispy Garlic and Chilli
Yield: Serves 2
Ingredients: salt and black pepper; handful of Crispy Fried Onions (optional); 2 garlic cloves, very finely sliced; 1 fresh red chilli, very finely sliced; 4 tbsp sunflower or vegetable oil (or use the oil you used to fry the onions); 100 g wheatberries (or one of the alternatives below); 100 g purple sprouting broccoli, trimmed if necessary

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

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

Side dish
Lunch
Vegan

Method

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