Reservoir Wheat Recipe

Soak (optional, for faster cooking)

Place 2 cups whole wheat berries in a large bowl and cover with 3–4 cups of water. Soak for 4–8 hours or overnight. Drain and rinse before cooking. (If short on time, skip soaking and proceed to quick simmer method.)

Cook the wheat

In a medium heavy-bottomed pot combine soaked (or dry) wheat berries and 6 cups water and 1 tsp sea salt. Bring to a vigorous simmer over medium-high heat, then reduce to low and cover. Simmer gently for 45–60 minutes if soaked, or 60–75 minutes if unsoaked, until kernels are tender but still slightly chewy. Stir occasionally and add more water (up to 1 cup) if the pot becomes too dry. Drain any excess liquid and set wheat aside in the pot, covered, to keep warm.

While wheat cooks, heat a large skillet over medium heat. Add 2 tbs unsalted butter and 1 tbs extra-virgin olive oil. When butter foams, add 1 cup finely diced yellow onion and sauté 6–8 minutes until translucent and beginning to caramelize.

Add 3 minced garlic cloves, 1 tsp chopped rosemary, and 1 tsp thyme leaves. Sauté for 1 minute until fragrant, taking care not to burn the garlic.

Season onion-garlic mixture with 1 tsp freshly ground black pepper and a pinch of sea salt (remember the wheat already contains salt). Stir to combine and remove from heat if wheat is not yet ready.

If using sun-dried tomatoes and spinach: stir 1 tbs chopped sun-dried tomatoes into the warm skillet mixture, then add 2 cups roughly chopped baby spinach. Return skillet to low heat and wilt spinach for 1–2 minutes.

If using toasted walnuts and Parmesan: fold in 1 cup chopped toasted walnuts and 1 cup grated Parmesan once the wheat is combined with the skillet mixture (see next section). Add 1 tsp lemon zest to brighten flavors.

Fold wheat and skillet mixture together: Add the drained cooked wheat to the skillet (or transfer the skillet contents into the pot with the wheat). Toss gently over low heat for 1–2 minutes so flavors marry. If the mixture seems dry, stir in up to 1–2 tbs extra-virgin olive oil or an additional pat of butter.

Add optional ingredients: stir in wilted spinach/sun-dried tomatoes (if used), 1 cup toasted walnuts, 1 cup grated Parmesan, and 1 tsp lemon zest. Taste and adjust seasoning with sea salt and freshly ground black pepper to taste.

Finish and serve: Remove from heat. Stir in 2 tbs chopped fresh parsley and drizzle 1 tbs extra-virgin olive oil over the top. Serve warm as a hearty side, grain salad base, or main with roasted vegetables or protein.