In the top picture I used roasted butternut squash, chickpeas, baby spinach, baby kale, and Italian parsley. In the below picture I used sauteed carrots & leeks, fresh corn, basil, dill, and toasted almonds. You can add whatever suits your palate. The wheat berries are chewy and slightly nutty in taste. Let me know if you love it as much as we do.
Main ingredients:
1 ½
cups wheat berries (I used the Jovial Einkorn brand)
¼ cup
extra-virgin olive oil
¼ cup
fresh lemon juice, about 2 medium lemons
Freshly
ground black pepper, to taste
1teaspoon
sea salt or kosher salt
Option 1 ingredients:
1 large leek, white and light green parts, thinly sliced
2 carrots sliced
3 cloves garlic (21g), minced
1 cup shaved corn kernels (from 1 medium ear) or 1 cup frozen,
thawed
½ cup chopped dill
½ cup chopped basil
1 cup toasted sliced almonds
Option 2 ingredients:
1 butternut squash peeled and roasted with brown sugar, olive oil,
and butter recipe here
1 can chickpeas, drained and rinsed
1 cup finely chopped flat-leaf parsley
1 cup sliced baby spinach and kale
Cook wheat berries
according to instructions on the package:
bring 3 cups water to a boil, add the wheat berries and lower to a
simmer. Simmer uncovered for 25-30 minutes, until liquid is absorbed.
To make vinaigrette - whisk
olive oil with lemon juice in a small bowl or measuring cup, season with salt
and pepper.
Option 1: In skillet or saucepan,
warm 2 tablespoons olive oil over medium heat. Add the sliced leeks and sauté
until just beginning to soften (about 2 minutes), then add sliced carrots and
cook for another minute or so, add corn and continue for another 30 seconds to
a minute. Add the garlic and sauté for
an additional 1 minute. Set aside to
cool slightly.
In a large
serving bowl, toss together the cooked einkorn wheat berries, leek/carrot/corn
mixture, basil, dill and pour vinaigrette over, toss until combined. Taste and
season with more salt and freshly ground black pepper if needed.
Option 2: In skillet or saucepan
warm 2 tablespoons olive oil over medium heat.
Roast Butternut Squash
as shown here.
In a large serving
bowl, toss together the cooked einkorn wheat berries, butternut squash, parsley,
chickpeas, baby kale and baby spinach, and pour vinaigrette over, toss until
combined. Taste and season with more salt and freshly ground black pepper if
needed.
You may serve salad warm
or at room temperature. Leftovers will keep covered in the refrigerator for 4-5
days.
