Last week I went outside to Rich who was busy working on his bicycle. “Honey, right now I’m cooking some wheat berries in the pressure cooker. They should be done in about 15 minutes.” “Um, OK…” Rich responded. I could hear the skepticism in his voice.
“But I’ve realized that the dish I had in mind would instead be a perfect dish for Shavuot,” “Jewish Pentecost?” he asked, making sure he was thinking of the right holiday. “Yup!” I said. “So tonight, we’re having macaroni and cheese,” then I paused, “from a box!” (There weren’t a lot of kosher mac and cheese options growing up, so it’s a totally foreign dish to me.) “Yippee!” Rich replied with a genuine enthusiasm for a true dish of his childhood.
Let me unpack this a little, starting with the wheat berries. A few months back, I went a little wild in the bulk bin aisle. I had come across some new recipes, and was so excited by them that I filled up my sack with all sorts of goodies. Along with wheat berries, I now have containers of mung beans, Kamut and other grains lining the shelves of my pantry.
But excited as I was with my bounty, I quickly remembered that I wasn’t going to be the only one enjoying the new dishes. Rich, of course, would be dining with me, and as willing as he is to try something new, quite often something completely foreign to him, I realize that sometimes I’m asking a lot of him. I took a good look at the small, round green mung beans and asked myself, Am I really going to feed my husband mung beans?
You see, Rich comes from a world of meat and potatoes, with a strong dose of dessert (cake and ice cream, not fruit). I, as you can probably gather from the blog, was brought up kosher and with a vegetarian streak. Our childhood palates are only the least of our different beginnings. When I first met Rich, I could have never imagined him ever being my husband. And how could I? He was raised in a very traditional Catholic household – an altar boy until 18, no less. And I was raised in an equally if not more traditional Jewish household, with years of Jewish day school and a degree from Jewish seminary to boot.
So when we first got together, I asked myself the same question that I did looking at those mung beans: Is this really going to work? And it’s been challenging at times, but my husband has proven to be a very capable student of Judaism. And he’s taught me about Christianity, especially where the New Testament has borrowed from the Old. More importantly, being in a relationship with Rich has taught me tolerance and acceptance of the unknown.
Next up: Shavuot. It’s the day the Jewish people celebrate the receiving of the Torah at Mt. Sinai. We actually count down the days from the second day of Passover, when the Children of Israel left Egypt, to their arrival at Mt. Sinai — in total, a seven-week journey. As Rich put it after I explained it to him: “So that’s where we got Pentecost from.”
Shavuot is also one of the three harvest festivals on the Jewish calendar, marking the end of the spring barley harvest and the beginning of the summer wheat harvest. There are more customs than laws for this holiday. Some observant Jews mark the occasion by staying up all night studying Torah. Reading the Book of Ruth, the story of the righteous convert which takes place during the barley harvest, is another popular tradition.
Jews eat dairy on the holiday. There are many explanations to this one, but most focus on the Children of Israel receiving the Torah at Mt. Sinai. And with the Torah, they also received the kosher laws and discovered that their pots and pans, and even their meat itself, would not pass muster. Eating dairy, even today, is considered the easiest way to circumvent these issues.
This recipe is all of three ingredients, but each one touches on a Shavuot tradition. The Ricotta cheese is straight-up dairy, and the wheat berries pick up on the harvest theme. Finally, the whole thing is mixed with honey – as in “the land of milk and.” But most importantly, it’s an accessible dish for my husband, who’s still impressing me with his openness to my religion and cuisine.
Wheat Berries with Ricotta and Honey from The Italian Country Table by Lynn Rossetto Casper
This dish has its origins in southern Italy, where it is eaten for lunch, dinner or a snack. In the United States, it’s viewed as more appropriate for brunch or dessert. I cook my wheat berries for 18 minutes in the pressure cooker.
1 cup (5 ounces) hard wheat kernels (wheat berries)
½ teaspoon salt
1 ½ cups high-quality creamy ricotta
Honey to taste
½ cup currants or raisins
Generous pinch of ground cinnamon (optional)
- Soak the wheat in cold water to cover overnight in the refrigerator
- Drain and place in a 3-quart saucepan along with the salt and enough water to cover by 2 or 3 inches. Cook at a slow simmer, partially covered, about 1 hour, or until tender. The kernels will open up slightly.
- Drain the wheat and combine it with the ricotta. Blend in honey to taste and the currants or raisins. Turn into a deep serving bowl and dust with cinnamon, if desired. Serve warm or at room temperature in small bowls.