Wednesday, January 12, 2011

Wheatberries with roasted root vegetables

I picked up some wheatberries for the first time the other day. As the name indicates, these come from wheat--ground up, they make flour. They're sort of like a chewier quinoa.

1 1/2 cups wheatberries
2 quarts salted water
2-3 lbs worth of winter vegetables: I used some purple potatoes, a big turnip, a butternut squash, several carrots, and a beet. You could also use parsnips, rutabagas, celery root, whatever.
1 onion
dried cherries or cranberries

Bring the 2 qts salted water to a boil and add the wheatberries. Cook until done (chewy with just a hint of crunchy), 30-60 minutes. Drain. Meanwhile, peel chop the vegetables into a small to medium dice. Toss with olive oil, and roast in a 400-degree oven until tender all the way through. Mix the wheatberries and roasted vegetables together, season with salt, pepper and thyme, and add the dried fruit. Stir together. Serve hot or at room temperature. Yum yum.

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