Wheat berries can take upward of 75 minutes to cook. Soak them overnight in water to help speed up the cooking time.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- 1 cup wheat berries , rinsed
- 450 g heirloom carrots , halved lengthwise (about 6 carrots)
- 1 large red onion , cut in wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup Mixed Herb Vinaigrette (recipe in Method)
- 1/2 cup crumbled feta cheese
- 1/4 cup packed chopped fresh parsley
Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In large saucepan of boiling salted water, cook wheat berries according to package directions. Drain and rinse under cold water; drain again.
Meanwhile, arrange carrots and red onion in single layer on prepared pan; drizzle with oil and sprinkle with salt, tossing to coat. Roast until carrots are tender and red onion is browned, 25 to 30 minutes.
Reserving 3 tbsp of the Mixed Herb Vinaigrette, in large bowl, stir wheat berries with remaining Mixed Herb Vinaigrette. Stir in carrots, red onion and feta. Arrange on platter; drizzle with reserved Mixed Herb Vinaigrette and sprinkle with parsley.
Test Kitchen Tip: For even more flavour, cook the wheat berries in chicken broth instead of water.
Makes 2 entrées or 6 side servings.
Nutritional facts Per side serving: about
- Fibre 10 g
- Sodium 971 mg
- Sugars 11 g
- Protein 9 g
- Calories 443
- Total fat 24 g
- Potassium 611 mg
- Cholesterol 17 mg
- Saturated fat 5 g
- Total carbohydrate 53 g
- Iron 21
- Folate 26
- Calcium 16
- Vitamin A 188
- Vitamin C 27