Grilled chicken is a summer mainstay and an easy grain/vegetable side dish, such as broccoli wheat berry risotto, provides a seasonal meal.
- 1 quart reduced-sodium chicken broth
- 1 quart water
- 1 bunch broccoli
- ¼ cup olive oil
- 2 garlic cloves, chopped
- 2 cups wheat berries
- ¾ cup white wine, optional
- ½ cup grated Parmesan or other hard, sharp cheese
• Combine broth, water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to simmer. (If you have chicken pieces, put them in the pot with salt and 2 quarts water, bring to a boil, turn heat to low and simmer until needed.)
• Trim tough stem ends from broccoli. Cut stem from florets. If you want to use the stems, cut them in ½-inch pieces or so. Chop florets in 1-inch pieces.
• Heat oil in a large, heavy pot over medium-high heat. Add garlic and ½ teaspoon salt and cook until aromatic. Add wheat berries and stir to coat with oil. Add wine if using and stir wheat berries until the wine disappears. Add broth/water mixture and bring to a boil. Reduce heat to simmer and, stirring often, cook 30 minutes. Add broth, water or wine if liquid disappears. Add broccoli stems, if using, and more broth if needed. Stir and cook 5 minutes. Add broccoli florets and more liquid if needed, and cook 5 minutes, or until done to desired taste. The wheat and broccoli should be tender and there should be a little liquid left. Add cheese and salt if necessary.
Serves 6 to 8