This dish has been a staple in our home since Barb discovered an article with recipes from Patricia Welles in Bon Appetit or Gourmet a number of years ago. The article included a wonderful soup recipe involving three grains (wheat berries, black lentils, and something else). Both recipes are delicious, not too hard to make, belly fillers and healthy as hell. It’s worth your time to do a little homework and seek it out.
Barb always makes this recipe with Bell Peppers, Chipotles, Pablanos and whatever else she can use without killing my mouth. Tonight she served it with wild rice that was sitting around in our pantry.
It went very well with a Semi Dry Riesling from Dr Konstantin Frank, my favorite winery in The Finger Lakes.
JoshEatsandDrinks 