Wheatberry Pilaf

This high fiber and protein pilaf is wonderful!  It does take a bit of time cooking the wheatberries and brown rice, but you can also prepare those in advance so this side dish (or main dish) is faster to whip up!  This is also another great leftover lunch take-a-long.

Cooking Time: 1 hour
1 c. wheatberries
1 c. brown rice
3 tsp olive oil
4 large carrots, diced
3 stalks celery, diced
1 large onion, diced
1 14 oz. can chicken or vegetable broth
1/2 -2 c. green beans, cut into 1 1/2 inch pieces
3/4 tsp salt
1/2 tsp orange peel zest
1/4 tsp ground black pepper
3/4 tsp dried thyme
1/2 dried cranberries

-In large saucepan, heat wheatberries and 4 c. water to boiling over high heat.  Reduce to love, cover, and simmer 50 minutes or until wheatberries are firm to the bite but tender enough to eat.  drain excess water and set aside.
-Meanwhile, in another saucepan prepare brown rice as label directs but DO NOT add butter or salt.
-While wheatberries and rice are cooking, cut up vegetables.  Heat 3 tsp olive oil, carrots, celery, and onion over medium heat and cook 10 minutes until almost tender stirring occasionally.
-Increase heat to high add broth green beans, salt, orange zest, pepper, thyme, and heat to boiling.  Reduce and cook uncovered 5 minutes until green beans are just tender, stirring often.
-Add cranberries, wheatberries, and rice and heat through stirring to mix well.  Season with additional salt/pepper to taste.

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