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Summer Vegetable Stew with Wheat Berries

Summer Vegetable Stew with Wheat Berries Recipe

  • 3 tablespoons extra virgin olive oil, plus oil for drizzling
  • 1 medium leek, including a little green, thinly sliced
  • Salt and freshly ground black pepper
  • ¼ pound green or wax beans, sliced into 1-inch pieces (1 scant cup)
  • 1 small zucchini, pattypan, or summer squash, thinly sliced
  • ½ cup white wine, vegetable stock , or water
  • 2 cups cooked wheat berries
  • 2 medium ripe tomatoes, cored and cut into wedges
  • ½ cup chopped fresh basil or parsley leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 139kcal (7%)
Total Fat 7g (11%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 17g
Dietary Fiber 4g
Sugars 2g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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