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When I get to town - - without my husband, there is a small thrift mart grocery store that I like to check out.
I often discover coffee and juice at a great price, and products that most shoppers are at a loss as to what they are.
Recently I picked up a package of flax meal, bean soup mix, powdered milk, wheat flour, and would you know it a package of “Wheat Berries.”
Thinking back over many years, I was reminded when we hosted a motley group of people, all of us involved in a business project. One lady was a vegetarian who meditated daily at 3:00 PM, one couple were of the Mormon belief, but we all loved God, and over a 30 day period we worked together had fun and also ate very well.
Our Mormon friend had written a cook book using only grains of every variety. She often pleased us with one of her creations, one of which was a casserole of Wheat Berries
Last week, my husband found my package of wheat berries in the pantry and decided to cook up half of the package. What a delight it was to enjoy this dish and have some left over too.
I share the recipe with you here.
Wheat Berries Casa Blanca (Lorraine Tyler)
2 1/2 cups cooked Whole Wheat Berries
2 cups sour cream
1 7 oz can diced green chilies
1/2 pound Monterey Jack cheese shredded
1/4 pound Cheddar cheese shredded
The night before boil enough water to cover Wheat Berries, put lid on and turn the fire off. Let set over night. The wheat will about double, but fix plenty. (If you have too much wheat, use it in salads, as cereal, or add to a soup or meat dish.
Next day, drain the wheat, and combine the wheat, sour cream, chilies & its liquid into a 2 quart casserole dish. Stir in Cheddar and half of the Jack cheese. Sprinkle the rest of the Jack cheese on top and bake 30 minutes at 350 degrees. Serves 6
Suggestion: Save this recipe for your next pot luck at church!
This post is linked with Ann Kroeker’s, Food on Fridays
Do hop on over to her site and gather up some delicious and nutritious recipes.