You are using an older browser version. Please use a supported version for the best MSN experience.

How to make wheatberries and purple sprouting broccoli with crispy garlic and chilli

The Independent logo The Independent 23/04/2019
a tray of food with broccoli © Provided by Independent Digital News & Media Limited

Wheatberries and purple sprouting broccoli with crispy garlic and chilli

A hearty and healthy lunch combining toothsome wheatberries, clean greens and crispy fried onions. Wheatberries are the entire wheat kernel except for the hull. They take a while to cook but have a good nutty texture, lending real substance to a dish.

100g purple sprouting broccoli, trimmed if necessary

© Erickson Photography 100g wheatberries (or one of the alternatives below)

4 tbsp sunflower or vegetable oil

1 fresh red chilli, very finely sliced

2 garlic cloves, very finely sliced

Handful of crispy fried onions (optional)

Salt and pepper

Boil the purple sprouting broccoli for three to four minutes until just tender. Remove with a slotted spoon and plunge into very cold water before draining. Add the wheatberries to the same water and cook for 25 minutes or until cooked but still chewy. Drain in a colander.

Wipe out the pan and heat the oil in a frying pan on a medium heat. Add the chilli and garlic and fry, stirring, until the garlic has turned golden.

a tray of food with broccoli © Provided by Independent Digital News & Media Limited Add the broccoli and fry for a couple more minutes, then add the drained wheatberries and a handful of crispy fried onions, if using. Mix everything together, check the seasoning and add a dash more oil if it seems dry. Serve warm.

Variation: pearled spelt or barley work as substitutions for the wheatberries. Alternatively, to save time, choose couscous or bulghur.

Gallery: 41 Amazing Broccoli Recipes Even Broccoli Haters Can't Hate (Delish)

AdChoices
AdChoices

More from The Independent

The Independent
The Independent
image beaconimage beaconimage beacon