Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, January 24, 2007

Wheatberry and 2 Bean ProvincianaWheat Berry Provinciana

Jyoti's Tasty Tip:

If you're wondering where to get your fiber, well I have something for you to consider. Looking at raw wheatberries is sometimes intimidating. This is where most of our flour comes from. It's too time consuming to cook this grain dry, but if you soak it overnight, it takes only 30 minutes to cook. From there, you can use this to replace your other grains, such as rice. You can make this as a salad (try mine!), soup, and even pilaf or casserole. This is popular in our deli case.   Chef Jyoti                                                                      


1 1/2 cups organic wheatberry, cooking direction on page
5 tablespoons organic extra-virgin olive oil
4 tablespoons organic white balsamic vinegar
1 small organic red onion, diced small
3 cloves organic garlic, minced
1 cup organic black bean, cooked
1 cup organic white bean, cooked
3 Roma tomato, diced small
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup Italian parsley, chopped
1 teaspoon Sea salt and black pepper or  to taste


  1. Follow the directions for cooking wheatberries. Let it cool down and transfer to a non-reactive bowl.

  2. Stir in the rest of the ingredients. Taste and adjust seasonings.

  3. Refrigerate and serve cold .

Nutritional Information

101.0 Calories, 11.3g Total Fat, 1.5g Saturated Fat, 98.8% Calories from Fat, 0.0g Cholesterol, 0.3mg Sodium, 99.8 Calories from Fat, 0.4g Carbohydrate, 0.11g Dietary Fiber, 0.1g Protein

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery