Chicken Wheat-Berry Casserole

When my mom came to take care of me after E was born, we bought some wheat-berries.  She then left town and they sat there for the next two months.  She sent me recipes for things to do with them, but the ungrateful child that I am, I ignored them.  P then decided he wanted to cut out white grains/pasta from our diet as much as possible and I started thinking about those darn wheat-berries again.  Here is the recipe I ended up using them in, and it was a real winner.


Original recipe found here


Ingredients:


1 cup wheat berries
1-1/2 lbs boneless skinless chicken breasts
3 carrots, sliced
2 cups frozen corn
1 onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 tp cumin
1 tp salt
1/4 tp pepper
1 Tb cornstarch
1/4 cup water

Directions:

1. Rinse wheat berries and drain well. Cut chicken into 1-½” pieces and combine with remaining ingredients, except for cornstarch and ¼ cup water, in a 4- to 5-quart slow cooker. Cover and cook on low for 8 to 9 hours or until wheat berries are tender and chicken is cooked.

2. In small bowl, combine cornstarch and water and blend well. Add to casserole in slow cooker, cover, and cook on high for 20 to 30 minutes until thickened, then stir again and serve.