Blueberry Barbecue Skewers
with Summer Vegetables and Wheat Berries
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- 1 cup wheat berries
- 1 package Wildwood® organic sprouted tofu
- 1 zucchini
- 1 red bell pepper
- 1 red onion
- 1 apricot
- Fresh dill
- ¾ cup blueberries
- ¼ cup Bali barbecue sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not Included
Preheat oven to 450°F. Add the wheat berries to a small saucepan and cover with cold water (the water should be 1 inch over the grains). Bring to a boil, cover, and reduce heat to low. Cook the wheat berries until tender, but still a bit chewy, about 25 to 30 minutes. Drain any remaining water.
Place the wooden skewers on a baking sheet with water to soak. Drain the tofu, pat dry, and cut into 1 inch cubes. Trim the zucchini and cut into 1 inch half moons. Trim, deseed, and cut the red bell pepper into 1 inch pieces. Peel the red onion and cut into 1 inch pieces. Halve the apricot, remove the pit, and cut the flesh into 1 inch pieces. Pick the dill fronds from the stems and finely chop.
Place a second small saucepan over medium heat and add the blueberries, Bali barbeque sauce, cornstarch, and ¼ cup water. Bring to a simmer, stirring occasionally until the blueberries have broken down and the sauce begins to thicken, about 5 to 7 minutes.
Remove the skewers from the water. Dry the baking sheet and coat with 1 tsp vegetable oil. Begin to build the skewers, alternating the onion, zucchini, apricot, red bell pepper, and tofu until all are used. Sprinkle the skewers with salt and pepper, bake until lightly browned, about 18 to 20 minutes.
Remove the vegetable skewers from the oven. Coat the vegetable skewers with just half the blueberry barbecue sauce. Return the skewers to the oven and broil until caramelized, about 3 to 5 minutes.
Divide the wheat berries between large plates. Top with the blueberry barbecue skewers. Drizzle with the remaining blueberry barbecue sauce and sprinkle the dish with chopped dill.