In anticipation of Thanksgiving meal preparation, we are giving some much-deserved love to everyone's favorite; brussels sprouts! Our friend Kiersten from the blog Oh My Veggies  has shared her perfect combination of these mini-cabbages with nutritious wheat berries. 

 

Oh My Veggies is a vegetarian food blog with a focus on easy recipes made with fresh, seasonal ingredients. "We don’t do fussy, we don’t do complicated—our goal is to share delicious meal ideas that anyone can make, from novice cooks to experienced foodies. We’re home cooks just like you and we know that no one wants to spend all day in the kitchen. We don’t either!"

 

They have a whole wheat-y taste–a little bit nutty and earthy. If you like other whole grains, you will probably enjoy wheat berries. But more than the taste, her favorite thing about wheat berries is the texture. They’re chewy! (Unless you overcook them. Don’t do that!)

Some advise to soak wheat berries overnight, but it turns out that that’s not necessary. To make 4 servings, combine a cup of wheat berries with 3 cups of water, stock, or broth (Kiersten prefers cooking wheat berries in broth) in a large pot, bring it to a boil, reduce heat to low and then simmer covered for about 50 minutes. Drain off any excess liquid.

You can add them to salads or soups or simply in place of rice or other grains. They’re great when tossed with a simple vinaigrette, salt and pepper, and roasted vegetables. Just about any vegetable will work, so this is a great way to use what’s in season.

In this recipe, the main stars are the roasted Brussels sprouts, combined with shallots and walnuts and then added to a batch of wheat berries. Either toss with a light lemon vinaigrette, or plain vinegar and oil would work just as well. You can serve this as a side dish, but it’s also filling enough that it can be served as a healthy meal.

LEMONY WHEAT BERRIES WITH ROASTED BRUSSELS SPROUTS

Prep Time: 10 minutes / Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

 

• 1 c. red wheat berries
• 3 c. vegetable broth
• 1 lb. Brussels sprouts, trimmed and quartered
• 1 large shallot, chopped
• 2 tbsp. olive oil, divided
• 1/4 c. walnut pieces
• 1 tbsp. lemon juice
• zest from 1 lemon
• salt + pepper to taste

Instructions

1. 1. Combine wheat berries and vegetable broth in a large saucepan. Bring to a boil, then reduce heat to low. Cover and cook until tender, about 50 minutes. Drain off excess liquid. 
2.  
3. 2. Set aside.
4.  
5. 3. Preheat oven to 425 degrees.
6.  
7. 4. While wheat berries are cooking, start Brussels sprouts. Toss Brussels sprouts, shallots, and 1 tablespoon of olive oil in a large bowl. Transfer to a rimmed baking sheet. Bake for 15-20 minutes or until browned, stirring halfway through cooking time. Remove from oven and stir in walnut pieces (they will toast on the hot baking sheet!).
8.  
9. 5. Whisk together lemon juice, zest, remaining oil, salt and pepper in a large bowl. Add wheat berries and roasted vegetables; toss to combine, then serve.

HAPPY THANKSGIVING!

 

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