Joloff Wheatberry Pilaf

Last Updated on January 10, 2020 by Chef Mireille

Joloff Wheatberry Pilaf is a one pot Vegetarian whole grain meal – A delicious and healthy meal for Meatless Monday!

It’s Black History Month here in the US and one way I have been celebrating is by sharing lots of my African diaspora recipes on my Facebook page. I have asked a few of my blogger friends to join me in celebrating African diaspora cuisine.  Nayna has already posted Kenyan Matoke Bhel – a popular Nairobi street food. Today I’m on the opposite side of the African continent. In northwest Africa in countries like Ghana and Nigeria, Joloff Rice is one of the most popular dishes. It is basically rice cooked with tomato and chile pepper.

I have made a twist on the concept of Joloff Rice by first of all, making it healthier by using whole grain wheat berries instead of rice and then transforming it into a vegetarian one pot dish by adding beans and vegetables.

Before we get to today’s recipe, let’s check out some of my other African inspired recipes you might want to add to your weekly menu!

African Recipes

• Tankora Black Eyed Pea Salad (Senegal)
• Asa Tibs with Homemade Berbere Spice Mix (Ethiopia)
• Kenyan Style Aloo Bhajia – Potato Fritters
• Malagasy Vanilla Chicken
• Nhopi – Zimbabwe Pumpkin Polenta
• Zambian Mealie Bread
• Tanzania Style Black Eyed Pea Coconut Soup
• Plantain Corn Soup (Cameroon)

This makes a delicious Vegan One Pot Meal for Meatless Monday

Print Recipe Pin it for later!

No ratings yet

SAVE THIS RECIPESaved!

READ  Orange Habanero BBQ Sauce

Joloff Wheatberry Pilaf

Joloff Pilaf is a variation of the classic African Joloff Rice. This whole grain variation is a delicious Vegetarian one pot meal that's perfect for #meatlessmonday

Prep Time45 mins

Cook Time15 mins

Total Time1 hr

Course: Main Course

Cuisine: African

Servings: 4

1x2x3x

Calories: 355.26kcal

Ingredients

• 1 cup wheatberries
• 2 tablespoons oil
• 1 thinly sliced onion
• 2 finely chopped garlic cloves
• 1 finely chopped Scotch Bonnet pepper/habanero
• 15.25 oz. can kidney beans
• 2 cups crushed tomatoes
• 4 cups spinach leaves
• sprigs of fresh thyme
• 1 teaspoon ground cumin
• salt to taste

Instructions

• Boil wheatberries in a pot of boiling water until tender, 30-45 minutes.
• Drain and set aside
• In a large skillet, heat oil.
• Add onions and saute until they start to caramelize.
• Add garlic and scotch bonnet. Saute for 1 minute.
• Add tomatoes, beans, thyme and cumin. Simmer for a few minutes.
• Add spinach and cook until they wilt, about 2-3 minutes.
• Add cooked wheat berries and salt. Stir to combine and simmer for a few minutes.

Nutrition

Calories: 355.26kcal | Carbohydrates: 60.7g | Protein: 13.43g | Fat: 8.93g | Saturated Fat: 0.88g | Sodium: 799.11mg | Fiber: 13.64g | Sugar: 9.03g

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Ready to make this recipe? Tag me on Instagram @chefmireille #theschizochef with your pics!

Do you know anyone else who likes learning about international recipes, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!