Riverford Wicked Leeks
Wheatberries and purple sprouting broccoli with crispy garlic and chilli recipe image

Print 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
  • 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 & pepper


  1. Boil the purple sprouting broccoli for 3–4 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.
  2. 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.
  3. 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.

Cooks notes


Pearled spelt or barley work as substitutions for the wheatberries, or, to save time, choose couscous or bulghur.

want to cook with fresh ingredients? try one of our award winning veg boxes