Adapted from 101 Cookbooks
- 1 cup vanilla nondairy yogurt
- 1 tablespoon of extra-virgin olive oil
- 1 tablespoon of Earth Balance
- 2 firm pears, cored and chopped into 1/4-inch thin bite-sized slices
- 2 cups wheat berries (see notes for alternatives)
- 1/2 cup toasted pecans or walnuts
- 1/2 cup assorted dried fruits, chopped
- To cook wheat berries: Combine 2 cups wheat berries, 6 cups water, and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they're done is to taste a few. Drain and set aside.
- In a large skillet over medium-hight heat, sauté the pear slices in the olive oil and Earth Balance for about five minutes, or until they get a bit golden. Keep an eye on them though, because they can burn in a flash. Add the wheat berries to the skillet and toss gently.
- Turn out onto a platter, or serve in individual bowls ladled with a generous amount of yogurt, and sprinkled with plenty of pecans and dried fruit. For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.
- Serving Size: 4
- Calories: 926
- Sugar: 40
- Sodium: 37
- Fat: 28
- Carbohydrates: 155
- Fiber: 25
- Protein: 23
- Cholesterol: 0