Recipe - Wheat Berry Medley

RECIPE
Wheat Berry Medley
Here's an original vegan recipe from Carina de Wit-Lord
2-3 Tablespoons vegetable oil 3 cups cooked wheat berries* 1 cup diced yellow onion 2-3 celery stalks, sliced in ¼ inch thick slices 1 cup frozen cauliflower florets, thawed 1-2 cups V-8 vegetable juice (low sodium, if desired) 1 cup fresh baby carrots, sliced in half lengthwise ¾ cups frozen peas, thawed ¾ cups frozen corn, thawed 1-2 teaspoons dried tarragon Salt and pepper to taste	Heat oil in a large, deep skillet over medium heat. Add onion and celery and sauté, uncovered, five to ten minutes until vegetables are lightly browned and soft. Add the cauliflower florets and baby carrots and sauté another five minutes. Add the wheat berries, tarragon and one cup of the V-8 juice, mix everything thoroughly and simmer, covered, another ten minutes, stirring occasionally. Add more V-8 juice if mixture seems dry. It should have a saucy consistency. Add the peas, corn and salt and pepper to taste, mix thoroughly and heat through a few more minutes. Serve immediately, sprinkled with Gomasio (see note below). Makes four generous servings. * Raw wheat berries take about 1 ½ hours to cook, but you can cook a large quantity and store whatever you don't use that day in containers in the refrigerator or freezer.
Gomasio is a seasoning common in Japan. It can be purchased in most health food stores or you can make your own by toasting 1 cup of unhulled sesame seeds in a cast iron skillet until lightly browned. Let cool, transfer to a blender or food processor, add ½ tsp sea salt and a pinch of cayenne and process until powdery but not pasty. This should take a minute or two. Leftover gomasio can be stored in an airtight container with your other seasonings.