Lemony Wheat Berries with Roasted Brussels Sprouts
Did you make any food-related resolutions this year?

I do not have resolutions– I have objectives (I like to pretend there’s a distinction which in some way, objectives are far more attainable.) I wish to consume less sugar. I’m attempting to consume more fruit– I’ve constantly liked veggies more than fruit, and in some cases it’s a battle to get myself to consume it. (Unless it’s in pie type. But I’m reducing sugar, keep in mind?) And I wish to consume more grains.

Yes, grains! Delicious, healthy entire grains. So you may see some more grains around here this year. And if you do not see more grains around here, it suggests that I’m a huge failure. I think grains aren’t the most amazing thing to see on a food blog site, are they? I suggest, if I informed you that you ‘d be seeing more Rolos on Oh My Veggies this year, you ‘d most likely be quite jazzed. But rather, I’m informing you to be on the lookout for … bulgur! Barley! Wheat Berries! Ooooh

Wheat Berries

Okay, so what are wheat berries?

I found wheat berries by mishap in 2015. I required farro for a recipe and it was insane pricey. Sitting beside the farro were bags of wheat berries– more affordable. So I figured, “These look almost the same. Let’s go with wheat berries!” And think what? They are quite comparable and I’ve utilized wheat berries in location of farro in a couple of dishes.

Wheat berries are the little kernels that grow on wheat plants. When they’re crushed, they make flour. But they can likewise be consumed entire, comparable to rice, quinoa, and other grains. They’re high in fiber and likewise protein and iron, that makes them really vegetarian-friendly!

What do wheat berries taste like?

They have an entire wheat-y taste– a bit nutty and earthy. If you like other entire grains, you will most likely take pleasure in wheat berries. But more than the taste, my preferred aspect of wheat berries is the texture. They’re chewy! (Unless you overcook them. Don’ t do that!)

How do you prepare wheat berries?

My bundle of wheat berries states to soak them overnight, however I discovered by mishap (and after that verified online) that that’s not needed. To make 4 portions, integrate a cup of wheat berries with 3 cups of water, stock, or broth. (I actually like cooking wheat berries in broth!) In a big pot, bring it to a boil, minimize heat to low, and after that simmer, covered, for about 50 minutes. Drain off any excess liquid.

Roasted Brussels Sprouts with Shallots & Walnuts

What can you do with wheat berries?

You can include them to salads or soups! Use them rather of rice or other grains! They’re terrific when tossed with a basic vinaigrette, salt and pepper, and roasted veggies. Just about any veggie will work, so this is a terrific method to utilize what’s in season.

In this recipe, I’ve roasted brussel sprouts with shallots and walnuts and included them to a batch of wheat berries. I utilized a light lemon vinaigrette, however one made with vinegar and oil would work simply as well. You can serve this as a side meal, however it’s likewise filling enough that it can be worked as a well balanced meal.

So are we thrilled about entire grains this year?! (I’ll pretend you stated yes!)


LemonyWheat Berries with Roasted Brussels Sprouts

Lemony Wheat Berries with Roasted Brussels Sprouts Recipe

A scrumptious method to consume entire grains! Wheat berries tossed with roasted brussels sprouts, shallots, walnuts and a lemon vinaigrette.

  • PrepTime: 10 minutes
  • CookTime: 50 minutes
  • TotalTime: 1 hour
  • Yield: 4 as main course, 6 as side meal


  • 1 cup red wheat berries
  • 3 cups veggie broth
  • 1 pound brussel sprouts, cut and quartered
  • 1 big shallot, sliced
  • 2 tablespoon olive oil, divided
  • 1/4 cup walnut pieces
  • 1 tablespoon lemon juice
  • passion from 1 lemon
  • salt and pepper, to taste


  1. Combine wheat berries and veggie broth in a big pan. Bring to a boil, then minimize heat to low. Cover and cook up until tender, about 50 minutes. Drain off excess liquid. Set aside.
  2. Preheat oven to 425 ° F.
  3. While wheat berries are cooking, begin brussel sprouts. Toss brussel sprouts, shallots, and 1 tablespoon of olive oil in a big bowl. Transfer to a rimmed baking sheet. Bake for 15–20 minutes or up until browned, stirring midway through cooking time. Remove from oven and stir in walnut pieces (they will toast on the hot baking sheet!).
  4. Whisk together lemon juice, passion, staying oil, salt, and pepper in a big bowl. Add wheat berries and roasted veggies; toss to integrate, then serve.

Kiersten is the creator and editor of Oh My Veggies.

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