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A Bowl of Wheat with a Simple Green Sauce
(recipe, Deborah Madison)
- 1 cup whole wheat, such as Glenn, Red Fife, Sonoran White, or Turkey Red
- 1 shallot, finely diced
- A full-bodied, oaky vinegar
- Sea salt
- 3 Tbsp. minced parsley
- 2 Tbsp. minced marjoram
- Best olive oil
- Freshly ground pepper
- Cook the wheat: Cover the wheat with boiling water and let it stand for an hour, then drain. Cover with at least a quart of fresh water and add a teaspoon of sea salt, then bring to a boil, reduce the heat, and simmer until tender but still somewhat firm, about 40 minutes depending on your altitude. (At 7,000 feet, mine took nearly an hour.) Reserve a little excess liquid to mingle with the sauce and make it somewhat soupy.
- Make the green sauce: While the wheat is cooking, put the shallot in a bowl and add a teaspoon or two of vinegar and a good pinch of salt. Let rest while you chop the herbs. Stir in the herbs, then olive oil to cover generously, stirring to make a thick, green sauce.
- Assemble the stew: Divide the cooked wheat among bowls and stir in a generous spoonful of the sauce. Season with pepper and serve.