Healthy whole grains star in this colorful recipe, which pairs wheat berries — whole wheat kernels — and roasted root vegetables. Enjoy as a side dish for roasted meats or as a light meal on its own.
Wheat Berries with Roasted Parsnips, Butternut Squash & Dried Cranberries
1 cup (6 oz./185 g.) wheat berries, rinsed
Salt and freshly ground pepper
3 parsnips, cut into 1/2-inch (12-mm.) pieces
1 small butternut squash, halved, seeded, peeled and cut into 12-inch (12-mm.) pieces
1 large red onion, cut into 1/2-inch (12-mm.) pieces
5 cloves garlic, unpeeled
1/4 cup (2 fl. oz./60 ml.) olive oil, plus more as needed
2 Tbs. balsamic vinegar
1/2 cup (3/4 oz./20 g.) chopped fresh flat-leaf parsley
1/2 cup (2 oz./60 g.) dried cranberries
2 green onions, dark and light green parts, chopped
In a pot, combine 3 1/2 cups (28 fl. oz./875 ml.) water, the wheat berries and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.
Meanwhile, preheat the oven to 450ºF (220ºC). Line a baking sheet with parchment paper. Put the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup (2 fl. oz./60 ml.) oil and the vinegar and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return to the sheet.
Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Add the parsley, cranberries and green onions and mix well. Drizzle with additional oil if the mixture needs more moisture. Season with salt and pepper and serve. Serves 4-6.
Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.