Wheat Berries, Cherry and Goat Cheese Stuffed Zucchini
Preparation
STEP 1
Place the wheat berries, water and 1/8 teaspoon salt in a large saucepan and bring to a boil. Reduce to medium low, cover and let simmer for about 30-40 minutes until slightly chewy.
STEP 2
Drain the wheat berries in the strainer and transfer to a bowl to let cool.
STEP 3
While the wheat berries are cooking, pre-heat oven to 400 degrees F. Then cut zucchini in half the long way and scoop out any seeds, leaving ¼ in trim along the edges. Drizzle the inside of the zucchini with extra virgin olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.
STEP 4
Then turn the zucchini over so they are skin side up and place on a foil lined cookie sheet. Roast for 12 minutes until slightly softened. Then flip the zucchini back over.
STEP 5
Once cooked, mix the wheat berries with the goat cheese, dried cherries, green onions, cilantro and 1/8 teaspoon salt and 1/8 teaspoon pepper or to taste.
STEP 6
Put the filling in each of the zucchini halves filling evenly until each one is full. Bake for 5-7 minutes until filling is heated through and zucchini is tender. Garnish with roasted walnuts and cilantro and serve warm!
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 8
*Estimate Only
Ingredients
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- ½ cup Pereg Gourmet Wheat Berries, rinsed purchase
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- 1½ cups water
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- Pereg Kosher Salt, to taste purchase
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- Pereg Black Pepper, to taste purchase
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- 1 tablespoon extra virgin olive oil
- 4 ounces goat cheese
- ¼ cup dried cherries
- 5 green onions, thinly sliced
- ¼ cup cilantro, chopped, plus more for garnish
- ½ cup walnuts, chopped and roasted
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