A delicious way to eat whole grains! Wheat berries tossed with roasted brussels sprouts, shallots, walnuts and a lemon vinaigrette.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 as main dish, 6 as side dish
Ingredients
- 1 c. red wheat berries
- 3 c. vegetable broth
- 1 lb. Brussels sprouts, trimmed and quartered
- 1 large shallot, chopped
- 2 tbsp. olive oil, divided
- 1/4 c. walnut pieces
- 1 tbsp. lemon juice
- zest from 1 lemon
- salt + pepper to taste
Instructions:
- Combine wheat berries and vegetable broth in a large saucepan. Bring to a boil, then reduce heat to low. Cover and cook until tender, about 50 minutes. Drain off excess liquid. Set aside.
- Preheat oven to 425 degrees.
- While wheat berries are cooking, start Brussels sprouts. Toss Brussels sprouts, shallots, and 1 tablespoon of olive oil in a large bowl. Transfer to a rimmed baking sheet. Bake for 15-20 minutes or until browned, stirring halfway through cooking time. Remove from oven and stir in walnut pieces (they will toast on the hot baking sheet!).
- Whisk together lemon juice, zest, remaining oil, salt and pepper in a large bowl. Add wheat berries and roasted vegetables; toss to combine, then serve.
Recipe by: ohmyveggies.com