Crunchy Wheat Berry and Rice Salad with Roasted Vegetables

Serves 6 to 8
Time 7 hrs 30 min

Red winter wheat berries join with brown rice as the base for this hearty salad packed with herb-roasted vegetables. Great as a stand alone dinner or served alongside roasted chicken, fish or tofu. Be sure to soak the grains ahead of time to reduce cooking time and ensure a tender bite.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    1 cupmedium-grain brown rice
    1/2 cuphard red winter wheat berries
    8 tablespoonsextra-virgin olive oil, plus 1/4 teaspoon
    1yellow onion, peeled and cut into 2-inch sections
    2 smallturnips, peeled and cut into bite-sized chunks
    4carrots, cut into bite-sized chunks
    1 smallbutternut squash, peeled and cut into 2-inch chunks
    2 teaspoonsfine sea salt, divided
    3/4 teaspoonground black pepper, divided
    2 tablespoonsfreshly chopped herbs of your choice (rosemary, thyme, chives, etc.)
    10cremini or white button mushrooms, stems trimmed
    2 tablespoonswhite wine vinegar
    1 teaspoonDijon mustard
    1 clovegarlic, minced

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Method

Rinse rice and wheat berries and soak, covered, in water 6 hours or overnight.


After soaking, place rice, wheat berries and 2 cups water in a large heavy pot, cover and place over medium low 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.


Remove from heat and let sit, covered, for 5 to 10 more minutes.


Meanwhile, prepare the vegetables.


Preheat the oven to 450°F.


Place onion, turnips, carrots and butternut squash in a large bowl.


Add 2 tablespoons olive oil, herbs, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat evenly.


Spread vegetables on two rimmed baking sheets and roast for 20 minutes, stirring halfway through.


Toss mushrooms with 1/4 teaspoons olive oil and add to one of the roasting pans.


Roast vegetables for 15 minutes, until tender enough to be pierced with a fork.


To make the vinaigrette, whisk together 6 tablespoons olive oil, 1/4 teaspoon pepper, salt, white wine vinegar, mustard, and garlic.


When grains are cooked, mix half the vinaigrette with warm grains.


Combine vegetables with grains and mix in remaining vinaigrette.


Serve warm or at room temperature.

Nutritional Info

Serving Size

Calories

400

Total Fat

23g

Saturated Fat

3g

Cholesterol

0mg

Sodium

780mg

Total Carbohydrate

45g

Dietary Fiber

5g

Total Sugars

5g

Protein

6g

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.