This week we are focusing on ways to make your child’s (or your own) lunchbox more interesting and delicious. No need to send a boring, old sandwich each and every day, as we noted on Monday. There are plenty of different muffin, salad, and soup recipes that might pique your child’s interest.
Today’s recipe uses a grain that may not be as familiar to your child. Don’t let that stop you from trying this recipe. In my opinion the texture of the grain is what sells it. Wheat berries have a nice al dente nature that makes it almost feel like they pop when chewing. What kid wouldn’t like that?
This is an ideal lunch for the start of the school year when both the corn and tomato are local and freshly harvested. Sure, you can make it in December with produce shipped in from states away, but it won’t have nearly as much flavor. Make a batch now, put it in the fridge, and portion it out as needed during the week.
- 1 cup wheat berries
- 3 cups water
- 2 tsp. salt
- 4 tsp. dried basil, divided
- 2 tomatoes
- 4 ears corn, cooked
- Salt & pepper
- Baby spinach, optional
- Combine wheat berries, water, salt, and 2 teaspoons basil in a medium stockpot.
- Bring to a boil over high heat.
- Reduce heat to a simmer and cover; stir every 10 minutes.
- After an hour, remove from heat and drain.
- While wheat berries cook, cut tomatoes into segments, and remove pulp and seeds; place seeds and pulp in a small bowl.
- Put seeds and pulp through a blender, and strain through a fine mesh sieve.
- Discard seeds and large pulp, save juice.
- Dice tomato.
- Remove corn from cobs.
- Transfer wheat berries to large bowl.
- Add tomato juice, diced tomato, corn, and remaining basil; stir well.
- Season with salt and pepper, if desired.
- Refrigerate for at least two hours.
- If including spinach, add torn spinach to warm, drained wheat berries, which allow it to wilt slightly.