In one's quest to eat healthier the inevitable question is, "What the hell is a wheat berry?". I thought I knew enough about food through my vast knowledge of Top Chef jargon, food channel education and a lifetime of recipe books and restaurants but there's always something new to learn. On this miserable snow day a few days into "spring" we busted out the wheat berries. The New York Times and a love of fresh herbs led us to a dish full of yummy health. High in protein and fiber and low in calories, not to mention vegan...this is one delicious soup/stew (or as Rachel Ray calls it - stoup).
This brand new food item was a huge hit with every creature from the bird to the Pop Pop and made me appreciate just a few more days of chilly weather.
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