Tuesday, April 30, 2013

Wheat Berries and Swish Chard with Pomegranate Molasses

Last week when we were at the farmer's market, I had picked up 2 bundles of radishes when they mentioned there was a discount if we bought a 3rd bundle and suggested we pick up some kale. Of course, I couldn't pass on the suggestion, but one week later the kale was still sitting in the fridge. In searching for something new, I decided to give this one a try. The slightly sweet and tart combination worked surprisingly well and this may be one of my favourite side dishes in recent memory. This is a great side for a Middle Eastern dinner.

One year ago: Chard with Nuts, Garlic, and Golden Rum Raisins

Wheat Berries and Swish Chard with Pomegranate Molasses (from Jerusalem)

600g Swiss chard
2 tbsp olive oil
1 tbsp unsalted butter
2 large leeks, white and pale green parts, thinly sliced (350g)
2 tbsp light brown sugar
3 tbsp pomegranate molasses
200g wheat berries
2 cups chicken stock
3/4 tsp salt

1. Separate chard stalks from leaves. Slice stalks into 3/8" slices and leaves into 3/4" slices.
2. Heat oil and butter in large heavy-bottomed pan. Add leeks and cook for 3 - 4 minutes.
3. Add chard stalks and cook for 3 minutes.
4. Add leaves and cook for 3 minutes.
5. Add sugar, pomegranate molasses, and wheat berries and mix well.
6. Add stock, salt, and pepper. Bring to a simmer and cook over low heat covered for 60 - 70 minutes.
7. Remove lid and increase heat to allow any remaining liquid to evaporate. Remove from heat. Add more molasses to taste if needed. Serve.

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