Summer Harvest Recipe
cauliflower, beet, carrot, radicchio, peach, chili, wheat berry, cashew butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Produce & Grains
Method
Preparation
Cook the Wheat Berries
In a pot, combine 1 cup of wheat berries with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until tender. Drain and set aside.
Prepare the Vegetables
While the wheat berries are cooking, chop the cauliflower into florets, peel and dice the beets and carrots, and slice the radicchio. Set aside.
Sauté the Vegetables
In a large skillet over medium heat, add a little oil and sauté the cauliflower, beets, and carrots until tender, about 10-15 minutes. Add the radicchio and cook for an additional 2-3 minutes until slightly wilted.
Add Peach and Chili
Dice the peach and add it to the sautéed vegetables along with the chili pepper. Stir well and cook for another 2-3 minutes.
Combine with Wheat Berries
In a large bowl, combine the cooked wheat berries with the sautéed vegetable mixture. Add the cashew butter and mix until everything is well coated. Season with salt and pepper to taste.
Serve
Serve warm or at room temperature as a hearty salad or side dish.