This satisfying grain bowl combines chewy wheat berries, caramelized winter root vegetables, fresh herbs, and a handful of microgreens for brightness. It’s a wonderful way to highlight the vibrant roots available at the winter farmers market, and it serves equally well as a side dish or a complete, nourishing meal. Enjoy it slightly warm or at room temperature, and customize it with your favorite add-ins.
INGREDIENTS:
2 cups wheat berries, soaked for one hour prior to cooking
2 ½ quarts water or chicken stock (if using water, add 1 tablespoon sea salt)
1 bay leaf
2 pounds assorted root vegetables, peeled and cut into small cubes
(parsnips, beets, butternut squash, rutabagas, carrots, celery root, etc.)
1 large red onion, coarsely chopped
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary leaves
Salt and freshly ground black pepper
1 teaspoon balsamic vinegar or sherry vinegar
1/2 cup plus 2 tablespoons high-quality olive oil
1/2 cup golden raisins, dried cranberries, or dried cherries, coarsely chopped
Splash of lemon juice, tangerine juice, or vinegar, if desired
1 cup (or more) pea shoot microgreens or arugula microgreens
METHOD:
Preheat oven to 400°F.
Bring water or stock to a boil. Add soaked wheat berries and bay leaf. Simmer 50–60 minutes, until tender but still pleasantly chewy. Drain well, remove bay leaf, and transfer wheat berries to a large mixing bowl.
Combine root vegetables, onion, thyme, rosemary, salt, pepper, balsamic (or sherry) vinegar, and 2 tablespoons olive oil in a zip-top bag. Toss to coat evenly. Spread vegetables in a single, even layer on a rimmed baking sheet. Roast 20–25 minutes, stirring once, until caramelized and tender.
While the wheat berries are warm, stir in 1/2 cup olive oil and the dried fruit. Taste and season—add salt if needed. Let cool slightly.
Add the roasted vegetables and toss gently to combine. Taste again, adding pepper and a splash of citrus juice or vinegar for brightness if desired. Just before serving, fold in microgreens gently.
Serve warm or at room temperature.
OPTIONAL ADDITIONS:
- Toasted walnuts, pecans, or pine nuts
- Lemon or orange zest
- Chopped parsley
- A handful of arugula
- Sautéed mushrooms
- Crumbled feta or gorgonzola
- Grilled chicken or roasted lamb on top
YIELD: Serves 6-8
