Crunchy Wheat Berry and Rice Salad with Roasted Vegetables

Crunchy Wheat Berry and Rice Salad with Roasted Vegetables

Serves 6 to 8
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.
  • Grains
  • 1 cup medium-grain brown rice
  • 1/2 cup hard red winter wheat berries
  • 2 cups water or broth
  • 1/8 teaspoon sea salt
  • Roasted Vegetables
  • 2 1/4 teaspoon plus 4 tablespoons 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 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons freshly chopped herbs of your choice (rosemary, thyme, chives, etc.)
  • 10 cremini or white button mushrooms, stems trimmed
  • Vinaigrette
  • 6 tablespoons olive oil
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon sea salt
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
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For the Grains, rinse rice and wheat berries and soak, covered, in water 6 hours or overnight. 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. Turn the heat to high and, when steam begins to escape from the lid, turn heat to medium low. Simmer for 50 minutes. While grains cook, begin roasting vegetables. After 50 minutes, remove from heat and let sit, covered, for 5 to 10 more minutes. For the Roasted

For the Vegetables, heat oven to 450°F. Coat 2 large roasting pans with 1 teaspoon of olive oil for each pan. Place all vegetables except mushrooms evenly in pans. Drizzle each pan of vegetables with 2 tablespoons olive oil, 1/2 teaspoons salt, 1/4 teaspoons pepper and 1 tablespoon herbs and toss to coat. Roast vegetables for 20 minutes; then, stir for even roasting, drizzling more olive oil if needed to prevent sticking. Roast approximately 10 minutes more. Add mushrooms, drizzled with 1/4 teaspoons olive oil, to one of the roasting pans. When vegetables are tender enough be pierced through with a knife, they are ready. Remove from oven and keep warm. Make vinaigrette. For the Vinaigrette: Whisk together thoroughly olive oil, ground pepper, salt, white wine vinegar, mustard, and garlic, set aside.

When grains and vegetables are cooked, whisk vinaigrette again and mix half vinaigrette with warm grains.

Combine vegetables with grains and mix in remaining vinaigrette. Serve warm or at room temperature. Serves 6.
Nutritional Info: 
Per Serving: 400 calories (200 from fat), 23g total fat, 3g saturated fat, 780mg sodium, 45g carbohydrates, (5 g dietary fiber, 5g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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