Soft Spring Wheat Berries with Sausage, Leeks, Pepper and Mushrooms
1 c soft spring wheat
2 c vegetable (or chicken) broth
1+1/2 c water
2 chicken sausage links, precooked
1 bell pepper
4 c shiitake mushrooms
3-4 cloves garlic, minced
1 tsp avocado oil
1 tsp olive oil
2 Tbsp white wine
1/2 oz pecorino romano
3-4 sprigs thyme
Cut the sausages in half lengthwise, and then slice them. Cut the root and green stems off of the leeks (be sure to get all the dirt out of the layers near the stems), then cut each one in half lengthwise, then in half lengthwise again, and slice them (thinner than the sausage). Chop the pepper. Cut the pecorino romano into very small pieces.
Combine the broth, water, soft spring wheat, and pecorino romano in a large sauce pan and bring to a boil. Cover and simmer for 1 hr to 1+1/4 hr, depending on how tender you want it. Stir it occasionally, and check it more frequently after about 45 minutes.
While the wheat is cooking, heat the avocado oil in a skillet over medium-high heat. Once the pan is hot, cook the mushrooms just a few minutes, stopping before they become juicy. Remove them from the pan, and set them aside. Heat 1 tsp of olive oil over medium heat, and sauté the garlic and pepper for a minute, then add the leeks and continue to sauté until the pepper and leeks are tender, about 5-7 minutes. Add the wine, and the leaves from the thyme (run your thumb and forefinger along the stems the ‘wrong’ way to remove the leaves). Cook for another couple of minutes, then remove from heat and set aside.
Once the wheat is cooked to your desired level of tenderness, drain it, and then return it to the saucepan. Add the remaining ingredients to the saucepan, salt and pepper to taste, and cook until heated through.