Yields 4 servings

Don’t know what to do with all those tomatoes? Here’s a simple way to use a glut of tomatoes in a well-rounded dish.


1 cup whole grain pale wheat, spelt, or triticale
1 large yellow onion, diced
2 cloves garlic
3 c tomatoes, preferably overripe & juicy, chopped
1 qt water or stock of your choosing
1 large bunch swiss chard, chopped
1 c cooked & drained or canned beans
Herbs (basil, parsley, dill)

Cooking Directions

  1. Cook the grains in water for 30-40 minutes, until the berries just begin to pop.
  2. Strain and reserve 1 qt cooking liquid.
  3. Prepare the stew base: sautee onion with salt on medium-low heat until soft and glossy.
  4. Add garlic and cook until soft.
  5. Add tomatoes and cook to juice out, then add water or stock plus the 1 qt reserved malt liquid and cook for about 10 minutes on low simmer.
  6. Add swiss chard, beans and cooked malted grains and cook on low heat until the flavors meld together.
  7. Season to taste, add torn herbs and serve.