• Yield 4 servings

This homemade version a childhood favorite has an earthy flavor and pleasing aroma.

To make this dish an entree, serve it over cooked beans of choice. And, if you are an "almost vegetarian," you may add 1 pound of cooked, diced chicken or cooked shrimp that has been peeled and deveined. Leftover Grain-A-Roni is excellent served in hot broth with torn spinach leaves and minced scallions.


2 cups water plus more for cooking wheat berries and linguine
1 cup basmati or brown rice
1/4 cup wheat berries
2 ounces linguine or spaghetti
2 teaspoons olive oil
1 medium onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1/2 teaspoon dried thyme
1 tablespoon low-sodium tamari
1/4 teaspoon cayenne pepper


  1. Preheat oven to 425F. Place 2 cups water in a saucepan and add rice. Bring to a simmer, cover and cook 40 minutes. Set aside.
  2. Fill another medium saucepan with water and bring to a boil. Add the wheat berries being sure they are covered with water. Bring to a boil over medium-high heat. Reduce heat to medium and let boil 1 hour. (Or these can be soaked overnight in water to cover and boiled over medium heat for 45 minutes). Drain and set aside.
  3. Meanwhile, place dried linguine in a single layer on a baking sheet and place in the oven for 8 to 10 minutes or until golden brown.
  4. Place toasted linguine in a large pot of boiling water and boil 6 to 8 minutes or until tender. Drain and chop into 1-inch pieces. Set aside.
  5. In a large nonstick skillet over medium heat, heat the oil. Add the onions, celery, carrots and thyme. Add the cooked rice, wheat berries and linguine; saute 3 to 5 minutes or until heated through. Season with tamari and cayenne pepper.



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