Bacon And Mushroom Wheatberry Stew - cooking recipe

Ingredients

3/4 lb wheatberries
4 cups water
2-3 tbsp olive oil
1 None onion, finely diced
1 None garlic clove, finely diced
1 tbsp tomato puree
2-3 tsp porcini powder
3 oz lean ham, diced
7 oz button mushrooms, halved
2 None carrots, trimmed and diced
1 None leek, trimmed and diced
3 oz Parmesan, grated plus parmesan shavings to serve

Preparation

Rinse the wheatberries then place in a bowl filled with 1 cup of cold water overnight.
Heat the oil in a saucepan, add the onion and garlic and saute for 2-3 mins. Stir in the tomato puree and saute for a further 1-2 mins. Add the wheatberries and the soaking water to the pan. Bring to the boil and stir in the porcini powder. Cover and simmer for 30-40 mins.
Heat a non-stick frying pan and add the ham. Fry for 2-3 minutes then remove from the pan. Add the mushrooms to the fat in the pan and fry for 4-5 mins. Stir the carrots and leek into the wheatberry pan and continue to cook for a further 10 mins. Once cooked, fold the ham, Parmesan and mushrooms into the wheatberries and season. Divide between 4 bowls then serve.