Wheatberry Pilaf with Eggplant and Rosemary

Recipe by
Total Time:
1 hour
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Veg Soft Noodles, Best Creamy Spaghetti, Easy American Cheese Burger

Rate This Recipe
4

Ingredients

  • 1 cup - Wheat berries
  • 1 - medium eggplant, cut into a 3/4-inch dice
  • 1/2 tsp - Red Chilli powder, like Cayenne
  • 1/4 tsp - Turmeric
  • 1/2 tsp - Garlic powder
  • Salt to taste
  • 1 tsp - Garam Masala powder or curry powder
  • 2 tbsp - cashew nuts, chopped
  • 2 tbsp - golden Raisins
  • 2 tsp - vegetable oil, like canola
  • 1 tsp - Mustard Seeds
  • 4 - small Tomatoes or two medium ones, cut into a fairly small dice
  • 1 tbsp - minced, fresh Rosemary
  • Salt to taste

How to Make Wheatberry Pilaf with Eggplant and Rosemary

  • Pick over wheat berries for any impurities, place in a strainer, and wash under running water. Cook the berries like you would cook pasta - in lots of water with salt added to it - for about 30 minutes to get a chewy, delicious consistency.
  • In a baking dish, toss together the eggplant, 1 tsp oil, chilli powder, turmeric and garlic powder.
  • Place in an oven at 400 degrees F and bake for about 15-20 minutes or until the eggplant is really creamy and tender.
  • Heat the remaining oil in a skillet.
  • Add the mustard seeds and, when they crackle, add the cashew nuts.
  • Toast until they begin to just change colour. Add the raisins and garam masala and toss to heat through.
  • Now add the cooked, drained wheat berries and eggplant and stir well to mix.
  • Add salt and turn off heat.
  • Stir in the tomatoes.
  • Add minced rosemary. Cilantro or basil would also be great here.