• Yield: 4 servings

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.


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

Nutritional Info *per serving

  • Calories 330
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 115
  • Carbohydrate 64g
  • Protein 9g