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A Bowl of Wheat with a Simple Green Sauce

(recipe, Deborah Madison)

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  1. 1 cup whole wheat, such as Glenn, Red Fife, Sonoran White, or Turkey Red
  2. 1 shallot, finely diced
  3. A full-bodied, oaky vinegar
  4. Sea salt
  5. 3 Tbsp. minced parsley
  6. 2 Tbsp. minced marjoram
  7. Best olive oil
  8. Freshly ground pepper


  1. 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.
  2. 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.
  3. Assemble the stew: Divide the cooked wheat among bowls and stir in a generous spoonful of the sauce. Season with pepper and serve.