1-cup wheat berries

2 cups of low sodium vegetable stock, home made or I like Imagine brand “No Chicken” stock

1 onion diced

2 garlic cloves minced

2 celery ribs sliced

1 carrot diced

1/2 of any color pepper you would like diced

Place berries and stock in a medium sauce pan and bring to a boil, turn down to a simmer and cook for 45 minutes to 1 hour. Test for doneness, berries should be chewy, not crunchy.

Meanwhile in a skillet coat bottom with a small amount of olive oil and sauté vegetables stirring frequently for 5 minutes or so.

When wheat berries have about 15 minutes left to cook add vegetables to the pot.

Season to taste and serve warm.

This keeps well in the refrigerator for several days and re heats well.

Recipe adapted from the Providence Journal.