Charlotte also kindly sent us her wheat berry risotto recipe after using the Trenchmore berries - thank you Charlotte!!
8 mushrooms slice
2 garlic cloves chopped
1 onion chopped
1 leek sliced
1ltr veg stock/bouillion
500g Trenchmore Heritage Wheat Berries
Fry the garlic and onion until soft before adding the leek. After a further 2 minutes of frying, add the wheat berries. Stir for about 30 seconds and gradually introduce the veg stock like you would with a risotto. Add the mushrooms after about 20 minutes.
Cook for a further 30 minutes or until wheat berries are tender using a high simmer.
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