Roasted Vegetables Wheat Berry Salad & Link to New Asarah b’Teves Shiur

This is a tasty, filling, colorful, healthy and hearty salad.

Wheat Berries are the whole grain form of wheat – the whole, complete grain before it has undergone any processing.  They are essentially fat-free, high in fiber and high in protein. 

This salad is a really nice change from the usual, and the flavors come together so well.

It’s great as a meal unto itself, or is versatile enough to be served at any table: a salad bar, a seuda shlishis, alongside a Shabbos or Yom Tov meal, as a weekday lunch, or weeknight side with chicken, meat or fish. 

It’s super healthy, super delicious and really easy to throw together.  Don’t be scared off by the long cooking time of the wheat berries.  It’s just how long they take to cook, but they don’t require much watching, so you can be busy with other things while they cook. 

Roasted Vegetables Wheat Berry Salad

Pre-heat the oven to 425*.  In a large bowl combine:

1 red onion, diced

2 small zucchini, unpeeled and finely chopped

1 box of mushrooms (8 oz), cleaned and finely chopped

2 small-medium size sweet potatoes, peeled and diced

Note: All the vegetables should be finely chopped/diced, and of uniform size, for even and quick roasting.

To the vegetables, add: a generous drizzle of light-tasting olive oil, 2 cubes frozen garlic, 1 cube frozen parsley, 1 cube frozen basil, and black pepper to taste. 

Toss all the ingredients together to coat well.  Spread the vegetables onto a cookie sheet which has been lined with parchment paper.  Roast on 425*, stirring occasionally, for about 30-40 minutes, till the vegetables are soft and beginning to caramelize.  Remove the vegetables from the oven and set aside.

While the vegetables are roasting, cook the wheat berries.  In a medium pot, combine:

1 c. wheat berries which have been rinsed/picked over (Pereg brands sells them in a 16oz. bag with an OU hechsher), 3 1/2 c. water and 1/2 tsp. sea salt

Cover the pot, and bring to a boil.  Lower the flame to medium-low and cook, covered, stirring occasionally, till all the water is absorbed.  This will take about 60-75 minutes (yes, you read that correctly). 

When the wheat berries are done, all the water will be absorbed and the wheat berries will have a nutty flavor (don’t worry, there are no nuts in them) and will be chewy with an ‘al dente’ bite to them.   They will not be soft and mushy so don’t expect that texture.

Transfer the cooked wheat berries to a bowl.  Immediately drizzle (light-tasting) olive oil over the wheat berries.  Toss to combine.  Add in 1/2 Tbsp. red wine vinegar and toss together.

Gently toss in the roasted veggies.

Your salad is now done and ready to go!  This can be served at room temperature as well, for a Shabbos day meal or a cold salad bar. 

Happy cooking and enjoy both the color and flavors of this fabulous salad!

For your information, here is the link to a new Asarah b’Teves shiur (which falls this year on Thursday, December 28), Changing Ourselves, Changing Our World

http://www.yutorah.org/sidebar/lecture.cfm/891713/mrs-michal-horowitz/changing-ourselves-changing-our-world/

Kol tuv,

Michal

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