Wheat Berry Orzo Vegetable Plate

I love to mix pasta with grains to get a wonderful texture.  The light broth of vegetable stock with lemon, white wine and garlic is very delicious.  This would be the perfect dish on a hot summer day.


2 cups wheat berries, prepared according to pkg.
1 box orzo, prepared according to pkg. (use whole wheat if you can find it)
4 vine ripe tomatoes, finely diced
2 cloves garlic, minced
1 ½ t. salt
½ t. basil
3 cups lacinato kale, finely sliced
4-5 small zucchini, thinly sliced in 2” ribbons
1 bunch asparagus, sliced diagonally
1 red onion, diced
½ pkg. frozen peas
1- 15 oz. can vegetable stock
Zest from a lemon
Juice from a lemon
¼ cup white wine
½ t. thyme
Black pepper


Prepare the wheat berries and orzo separately, according to package directions. When they are both finished cooking, mix together in a large bowl then set aside.

In a small bowl blend the tomatoes, basil, one clove of garlic and ½ t. salt together.  Set


In a large skillet add the zucchini, asparagus, red onion, frozen peas with about ½ cup of water.  Cook for several minutes until vegetables are mostly tender and bright green.  Add the vegetable stock, lemon juice, lemon zest, white wine, lacinato kale, remaining salt and thyme. Cook a few more minutes until everything is heated well and vegetables finish cooking. 

Place some of the wheat berry orzo mix onto a serving plate.  Spoon the vegetable mixture then garnish with the tomatoes and basil.  Serve separately or with a small green salad and a slice of crusty bread.