Sage, Apples, Pods and Shrimp with Whole Grains

July 18, 2010 in Main Dish, Seafood, Wheat Berry Recipes by Joyce Bunderson

The flavors in this recipe are very pleasant together; we didn’t add salt and enjoyed the flavors, but you may want a dash of salt. This is a little fancier than ordinary peas and carrots with rice. Sage and parsley are two perennial herbs (plant them once and gather year after year) – somewhat quaint to gather them fresh from the garden!




¼ cup chopped fresh sage
1 ½ cup sliced red onion
1½ cups carrots cut into diagonal coins
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 cups diced apple not peeled
¼ cup chopped fresh parsley
1/8 teaspoon black pepper
Salt, if desired
1 pound shrimp
2 cups fresh pea pods
1 cup fresh spinach, coarsely chopped
4 cups cooked brown rice or wheat berries


Sauté sage, carrots in the oil, until carrots begin to be tender. Add the garlic, onion, apple, parsley, pepper, pea pods and shrimp; stir until shrimp become opaque. Add the spinach and stir until wilted. Serve over steamed brown rice or wheat berries.