Warm Wheat Berries with Tuna, Fennel and Olives

Name: Warm Wheat Berries with Tuna, Fennel and Olives
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters baby arugula; 1 large carrot, thinly sliced; 1 small fennel bulb, thinly sliced; 1 garlic clove, minced; 118 milliliters green olives, coarsely chopped; 2 Tbsps fresh lemon juice; 473 milliliters low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 1 medium onion, thinly sliced; 198 grams cup wheat berries , soaked overnight and drained or quick-soaked (see Note; 6 servings Salt and freshly ground pepper; 198 grams imported tuna in olive oil, drained and flaked; 473 milliliters water

You can never have too many main course recipes, so give Warm Wheat Berries with Tuna, Fennel and Olives A mixture of quick-soaked, salt and pepper, olives, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour.

Instructions

In a saucepan, heat 1 tablespoon of the oil.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the carrot, onion and garlic and cook over moderate heat, stirring, until slightly softened, 5 minutes.

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Carrot

Garlic

Onion

Add the wheat berries, chicken broth and water and season with salt. Bring to a boil and cook over moderately high heat until the wheat berries are tender, 30 minutes.

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Chicken Broth

Wheatberries

Water

Salt

Drain well and return the wheat berries and vegetables to the saucepan. Season with salt and pepper and let cool for 10 minutes.

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Salt And Pepper

Wheatberries

Vegetable

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Sauce Pan

Stir the remaining 2 tablespoons of olive oil and the lemon juice into the wheat berries. Fold in the tuna, olives, arugula and fennel. Season with salt and pepper and serve warm or at room temperature.

Ingredients you will need

Salt And Pepper

Wheatberries

Lemon Juice