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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries Empty Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries

    Post by Lobo Wed 20 Jan 2016, 11:53 pm

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    Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cranberries
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    Prep Time: 25 minutes
    Cook Time: 60 minutes
    Servings: 6
    Eating whole grains is a healthful choice, and this appealing recipe, which marries wheat berries (whole wheat kernels) with roasted root vegetables makes that choice easy.






    • 215

    Ingredients:


    • 3 1/2 cups (28 fl. oz./875 ml) water
    • 1 cup (6 oz./185 g) wheat berries, rinsed
    • 1/2 tsp. salt, plus more, to taste
    • 3 parsnips, peeled and cut into 1/2-inch (12-mm) pieces
    • 1 small butternut squash, halved, seeded, peeled and cut into
        1/2-inch (12-mm) pieces
    • 1 large red onion, cut into 1/2-inch (12-mm) pieces
    • 5 garlic cloves, unpeeled
    • 1/4 cup (2 fl. oz./60 ml) olive oil, plus more as needed
    • 2 Tbs. balsamic vinegar
    • Freshly ground pepper, to taste
    • 1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley
    • 1/2 cup (2 oz./60 g) dried cranberries
    • 2 green onions, light and dark green portions, chopped

    Directions:

    In a pot over high heat, combine the water, wheat berries and the 1/2 tsp. salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.

    Meanwhile, preheat an oven to 450°F (220°C). Line a baking sheet with parchment paper.

    Place the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup (2 fl. oz./60 ml) olive oil and the vinegar, and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return them to the sheet.

    Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Stir in the parsley, cranberries and green onions. Drizzle with more olive oil if the mixture needs more moisture. Season with salt and pepper and serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

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