Page title and description
Vegetarian mains
Wheatberries and purple sprouting broccoli with crispy garlic and chilli
Cook's notes
Variation Pearled spelt or barley work as substitutions for the wheatberries, or, to save time, choose couscous or bulghur.Ingredients
- 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 and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
40 min
PT40M
-
Step 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. -
Step 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. -
Step 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.