Crunchy Wheat Berry-Rice Salad with Roasted Vegetables
(from kylerhea’s recipe box)
Red winter wheat berries join with brown rice as the base for this crunchy salad packed with nutritional value and great taste. Herb-roasted carrots, turnips. butternut squash and mushrooms add sweet and savory diversity, while a light mustard-based vinaigrette adds a touch of zest. Great as a stand alone dinner or served alongside roasted chicken, fish or tofu.
Source: WF-Website
Serves 6 peopleCategories: SALADS, VEGETQABLES, WHOLE GRAINS, WINTER SQUASH, nt
Ingredients
- Grains
- * 1 cup medium-grain brown rice
- * 1/2 cup hard red winter wheat berries
- * 2 cups water or broth
- * 1/8 tsp sea salt
- * 21/4 tsp + 4 TB olive oil
- * 1 medium yellow onion, peeled and cut into 2-inch sections
- * 2 small turnips, peeled and cut into bite-sized chunks
- * 4 medium carrots, cut into bite-sized chunks
- * 1 small butternut squash, peeled and cut into 2-inch chunks
- * 1 tsp sea salt
- * 1/2 tsp freshly ground pepper
- * 2 TB freshly chopped herbs of your choice (rosemary, thyme, chives, etc.)
- * 10 cremini or white button mushrooms, stems trimmed
- Vinaigrette
- * 6 TB olive oil
- * 1/4 tsp freshly ground pepper
- * 1 tsp sea salt
- * 2 TB white wine vinegar
- * 1 tsp Dijon mustard
- * 1 garlic clove, minced
Directions
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1. Rinse rice and wheat berries and soak, covered, in water 6 hours or overnight.
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2. After soaking, place rice and wheat berries in a cast iron or enameled cast iron pot, cover and place over medium low flame for 20 minutes.
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3. Turn the heat to high and, when steam begins to escape from the lid, turn heat to medium low.
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4. Simmer for 50 minutes. While grains cook, begin roasting vegetables.
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5. After 50 minutes, remove from heat and let sit, covered, for 5-10 more minutes.
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1. Heat oven to 450°F
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2. Coat 2 large roasting pans with 1 teaspoon of olive oil for each pan.
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3. Place all vegetables except mushrooms evenly in pans.
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4. Drizzle each pan of vegetables with 2 tabelspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon herbs and toss to coat.
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5. Roast vegetables for 20 minutes; then, stir for even roasting, drizzling more olive oil if needed to prevent sticking.
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6. Roast approximately 10 minutes more.
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7. Add mushrooms, drizzled with 1/4 teaspoon olive oil, to one of the roasting pans. When vegetables are tender enough be pierced through with a knife, they are ready.
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8. Remove from oven and keep warm.
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9. Make vinaigrette.
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1. Whisk vinaigrette ingredients thoroughly and set aside.
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2. When grains and vegetables are cooked, whisk the vinaigrette again and mix half the vinaigrette with the warm grains.
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3. Combine the vegetables with the grains and mix in the remaining vinaigrette. Serve warm or at room temperature.