Roasted Mediterranean Vegetables, Shrimp and Wheat Berries

July 20, 2010 in Main Dish, Seafood, Wheat Berry Recipes by Joyce Bunderson

A recipe for a happy healthy brain in honor of International Brain Awareness Week.

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Ingredients

Ingredients:

1 ½ cup cooked wheat berries or See directions below.
3 tablespoons extra virgin olive oil
½ teaspoon salt, optional
¼ teaspoon pepper
1 large onion cut into thin wedges (root end left on)
1 ½ cup baby Portobello mushrooms, cut in half
1 green bell pepper cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
2 medium zucchini cut into ½ inch coins
1 large eggplant cut into 1-inch cubes, skin left on
2 teaspoons dried Italian herbs (Buy mixed or use what you have in the spice rack;
oregano, basil, rosemary, savory, thyme, marjoram, sage.)
½ cup vegetable or chicken broth
1 teaspoon extra virgin olive oil
2 cup chopped fresh spinach
½ teaspoon salt
2 teaspoons minced garlic
12 ounces shrimp, optional
½ cup chopped flat leaf parsley
¼ cup toasted pine nuts

 

Directions:

If you don’t have cooked refrigerated or frozen wheat berries, cook one cup wheat berries in 2 ½ cups water for about an hour to 1¼ hour, until desired tenderness.

Preheat oven to 425°F.

Put olive oil, salt, and pepper in a large bowl and mix.

Add onion, mushrooms, bell peppers, zucchini, and eggplant in the oil mixture and toss until coated.

Roast in the oven for about 50 - 60 minutes, until starting to brown; stirring occasionally.

Toast pine nuts in dry skillet until golden brown; set aside.

Put the cooked wheat berries in a large saucepan; if frozen or refrigerated heat with a little water, until the wheat berries are hot. Add the dried herbs, broth, 1-teaspoon oil, chopped spinach, salt, and the minced garlic. Heat over a medium heat, stirring until spinach is wilted.

Add the shrimp and chopped parsley and sauté until the shrimp are pink and cooked.

Fold in the roasted vegetables, put in serving dish and sprinkle toasted pine nuts on top.

 

Gather the ingredients.

Gather the ingredients.

Chop the vegetables.

Chop the vegetables.

Put the seasoned vegetables on baking trays, and roast.

Put the seasoned vegetables on baking trays, and roast.

Put the pine nuts in a skillet.

Put the pine nuts in a skillet.

Toast pine nuts until browned.

Toast pine nuts until browned.

Add wheat berries to a large saucepan.

Add wheat berries to a large saucepan.

Add the shrimp and parsley.

Add the shrimp and parsley.

Saute the shrimp until pink and cooked.

Saute the shrimp until pink and cooked.

Remove the roasted vegetables from the oven.

Remove the roasted vegetables from the oven.

Serve the roasted vegetables folded into the shrimp mixture; and sprinkle with pine nuts.

Serve the roasted vegetables folded into the shrimp mixture; and sprinkle with pine nuts.

Vic was fascinated with the onion 'flowers.'

Vic was fascinated with the onion 'flowers.'