Spicy Shrimp & Eggplant Wheat Berry Bowls

  • 3 cups broth or water
  • 1 cup hard wheat berries
  • 1 T. miso paste
  • 1 T. toasted sesame oil
  • 1 small purple eggplant, sliced into rings and halved
  • 1 red pepper, seeded and coarsely chopped
  • 8 oz. jumbo shrimp, peeled and deveined
  • ⅓ cup chili-garlic sauce (I used some I made)

Combine the first 3 ingredients (water through miso paste) in the insert of your Instant Pot. Stir well, secure the lid, and seal the valve. Set the manual timer for 35 minutes on high pressure.

While the wheat berries cook, heat the sesame oil in a large nonstick skillet over medium-high heat. Add the eggplant and red pepper and sauté until the eggplant is soft and cooked through. Carefully remove the vegetables to a bowl and keep warm.

If needed, add up to another teaspoon of oil and add the shrimp to sauté cooked through and fully pink. Add the chili-garlic sauce in the last minute of cooking and stir well to fully coat the shrimp. Return the vegetables to the skillet and stir to combine and warm through. Serve the shrimp and vegetable mixture over the wheat berries in bowls.

  • Yields: 3-4 servings
  • Preparation Time: 40 minutes

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