Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
Eating whole grains is a healthful choice, and this appealing recipe, which marries wheat berries (whole wheat kernels) with roasted root vegetables makes that choice easy.
- 3 1/2 cups (28 fl. oz./875 ml) water
- 1 cup (6 oz./185 g) wheat berries, rinsed
- 1/2 tsp. salt, plus more, to taste
- 3 parsnips, peeled and cut into 1/2-inch (12-mm) pieces
- 1 small butternut squash, halved, seeded, peeled and cut into
1/2-inch (12-mm) pieces
- 1 large red onion, cut into 1/2-inch (12-mm) pieces
- 5 garlic cloves, unpeeled
- 1/4 cup (2 fl. oz./60 ml) olive oil, plus more as needed
- 2 Tbs. balsamic vinegar
- Freshly ground pepper, to taste
- 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, light and dark green portions, chopped
In a pot over high heat, combine the water, wheat berries and the 1/2 tsp. 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 an oven to 450°F (220°C). Line a baking sheet with parchment paper.
Place the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup (2 fl. oz./60 ml) olive 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 them to the sheet.
Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Stir in the parsley, cranberries and green onions. Drizzle with more olive oil if the mixture needs more moisture. Season with salt and pepper and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).