Wheat Berry Mix in Stuffed Chard

Method

1. 01

   To make the filling, combine wheat berries, 1/2 of one onion that was minced, 2 stalks of sliced celery, 1 t thyme, 1 t salt, 1/2 t cracked pepper, and 1 c. vegetarian broth.

2. 02

   Heat to boiling and then simmer until wheat berries are soft, yet chewy.

3. 03

   You may need to add more water during this phase.

4. 04

   The resulting mass can be stored in the refrigerator until you make the stuffed rolls.

5. 05

   Remove the stems from the bunch of chard and use elsewhere (see pickled stem recipe).

6. 06

   Steam the leaves until tender in some water and then let cool and dry in a colander.

7. 07

   Mix the cheese in with the wheat berry filling when it is cool.

8. 08

   Lay out one leaf at a time and place about 2-4 T of the wheat berry mixture near the top of a leaf.

9. 09

   Roll up one turn and then fold the edges in and roll fully up.

10. 10

    Place in an ungreased baking pan that is taller than the roll.

11. 11

    Continue with the rest until all the leaves and/or filling are used up.

12. 12

    Mix the catsup, jelly, and onion together.

13. 13

    Pour over the top and either heat for 45 minutes at 350 oF now or wait until you need it and heat it then.