Wheat Berries with Roasted Parsnips, Butternut Squash & Dried Cherries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup (6 oz./185 g.) wheat berries, rinsedSalt and freshly ground pepper3 parsnips, cut into 1/2-inch (12-mm.) pieces1 small butternut squash, halved, seeded, peeled and cut into 12-inch (12-mm.) pieces1 large red onion, cut into 1/2-inch (12-mm.) pieces5 cloves garlic, unpeeled1/4 cup (2 fl. oz./60 ml.) olive oil, plus more as needed2 Tbs. balsamic vinegar1/2 cup (3/4 oz./20 g.) chopped fresh flat-leaf parsley1/2 cup (2 oz./60 g.) dried cranberries2 green onions, dark and light green parts, chopped
In a pot over high heat, combine the water, wheat berries and the 1/2 tsp. salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.
Meanwhile, preheat an oven to 450°F (220°C). Line a baking sheet with parchment paper.
Place the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup (2 fl. oz./60 ml) olive oil and the vinegar, and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return them to the sheet.
Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Stir in the parsley, cranberries and green onions. Drizzle with more olive oil if the mixture needs more moisture. Season with salt and pepper and serve immediately.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISSGALLO.
Meanwhile, preheat an oven to 450°F (220°C). Line a baking sheet with parchment paper.
Place the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup (2 fl. oz./60 ml) olive oil and the vinegar, and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return them to the sheet.
Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Stir in the parsley, cranberries and green onions. Drizzle with more olive oil if the mixture needs more moisture. Season with salt and pepper and serve immediately.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISSGALLO.
Nutritional Info Amount Per Serving
- Calories: 365.3
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 271.3 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 7.2 g
- Protein: 7.7 g
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