Lemon Vinaigrette Wheat Berry Salad

Try the classic Arbequina with this one!

  • Prep: 20 min
  • Cook: 1 hour
  • Total: 1 hour 20 min
  • Serves 4 to 6

3 cups vegetable broth

In a small saucepan, bring broth to a boil

1 cup red wheat berries

¼ teaspoon salt

Add wheat berries and salt to boiling broth. Stir and reduce heat to a simmer. Cover and cook until wheat berries are soft, about 1 hour.

1 pound brussels sprouts, trimmed and quartered

1 green onion, chopped

About 20 minutes later, preheat oven to 425°F. Wash and chop brussels sprouts and green onion. Place chopped vegetables in a baking dish.

1 tablespoon olive oil

Drizzle olive oil over vegetables and toss to coat.

Bake at 425°F until lightly browned, about 20 minutes.

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon sea salt

¼ teaspoon ground pepper

In a small measuring cup, combine lemon juice, olive oil, sea salt, and pepper, whisking to combine.

When wheat berries are done cooking, strain excess liquid out using a fine mesh strainer.

½ cup golden raisins

¼ cup pine nuts

Combine wheat berries, roasted veggies, pine nuts, and golden raisins in a large bowl. Toss to coat evenly and serve.

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