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...Read More