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I wasn’t a picky eater as a kid, except for three, well four things: carrot juice, liver, Swedish meatballs, and tuna casserole. When any of those dishes were on the menu it meant a long time at the dinner table and many glasses of milk because we were expected to clean our plates. So why am I posting an updated version of tuna casserole, you ask? Admittedly when I saw this recipe in Joshua McFadden’s latest cookbook Grains for Every Season, I flipped past the page. Eventually though I tried it because I love wheatberries! This is not the gluey, overcooked noodle casserole of my youth with soup-like white sauce. It is a creamy, cheesy, nutty flavored, rib-sticking casserole perfect for this time of year. There are a few steps, but it’s worth it. Who knows, you might become a convert like me.

Serves 4

Adapted from Joshua McFadden’s cookbook Grains for Every Season

Ingredients:

• 1 cup uncooked wheatberries

• 4cups water

• 2 cups milk

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 1 ½ cups grated cheese cheddar, swiss, gruyere (I used equal parts gruyere and cheddar)

• 1 cup grated Parmesan cheese

• 1 bunch broccoli. Peel the stalks and cut into florets (2-3 cups)

• 3 garlic cloves

• Two 5.6oz cans oil packed tuna

• Salt and pepper to taste

1. Put wheatberries, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil, lower heat, cover and simmer. Cook for about 40 minutes, until there is no crunch. Drain and set aside to cool.

2. Next steam the broccoli; I like it a bit crunchy. Don’t overcook it because it will cook again in the casserole.

3. Preheat oven to 400°.

4. Combine the two cheeses in a measuring cup and set aside. Drain the tuna into a small bowl.

5. Now make the cheese sauce. In a medium saucepan over low heat melt the butter, add the flour, and whisk until smooth. Next add the garlic and cook for a minute. Slowly pour in the milk, whisking out lumps as you go; cook for a minute, and then add 1 cup of the cheese, a couple big pinches of salt and 4 or 5 grinds of black pepper. Stir until melted.

6. Stir in a broccoli, wheatberries and tuna. Pour into a shallow baking dish, top with cheese and bake for 30 minutes or until the top is bubbling and golden.