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)
- Cook the grains in water for 30-40 minutes, until the berries just begin to pop.
- Strain and reserve 1 qt cooking liquid.
- Prepare the stew base: sautee onion with salt on medium-low heat until soft and glossy.
- Add garlic and cook until soft.
- 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.
- Add swiss chard, beans and cooked malted grains and cook on low heat until the flavors meld together.
- Season to taste, add torn herbs and serve.
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