Vegetable stew with wheatberries and cranberry beans

This dish is actually two separate recipes, both of which are all-day, long cooking kinda foods. I posted the cranberry bean recipe on January 3, when I made the beans that became part of this dish. It makes a large batch, so I simply froze some for later.

The vegetable stew component, which I made yesterday, is my adaptation of a recipe that appears in Terry Walters’ Clean Food ( as “Stovetop Barley with Sweet Vegetables.” I switched it up by using wheatberries instead of barley and soy sauce instead of tamari. And I added the beans. So, really, this is a completely different recipe. I can’t vouch for the original, as I’ve never tried it, but this version is very good. If you make it, be aware that this is a LOT of food, especially with the beans. I’m afraid to freeze it, as I fear the vegetables would turn to mush, but I may try this time. Also, I haven’t yet tried, but I suspect this recipe would work in the crock pot…

4 cups cooked cranberry beans with garlic, sage, and olive oil (

1 c. wheatberries
1/2 c. brown rice (I use basmati, but I don’t think it matters)
1 thumb-sized piece kombu
2 T dark soy sauce or tamari
4-1/2 c. water
1 onion, chopped
3 carrots, chopped
1 rutabaga, peeled and cubed
12 Brussels sprouts, halved
1 sm. fennel bulb, halved, cored, and sliced

1. Soak wheatberries and rice together for 1 hour with water to cover. Rinse and drain, and place in a large pot or Dutch oven. Add kombu, soy sauce or tamari, and water. Cover and bring to a boil.

2. When the grains begin to boil, add the vegetables in the order listed. Cover, reduce heat, and simmer for 2 to 2-1/2 hours. Remove from the heat and stir in beans.

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