Green Wheat and Roasted Vegetables with Herb Salad Recipe

Name: Green Wheat and Roasted Vegetables with Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 cup mixed diced 1/3 inch carrot, onion and celery; 1 bay leaf; 3 cups green wheat (labeled as frik see note); 5 1/2 cups vegetable broth or water; Salt; freshly ground black pepper; 4 cups spinach leaves; 1 bunch asparagus, trimmed of coarse bottom ends; 1 cup baby turnips, halved; 1 cup peeled cippoline onions or spring onions, halved if larger than a quarter; 1 cup baby carrots, trimmed; 1 cup fennel bulb, thinly sliced with core still attached; 1 cup yellow or green wax beans, trimmed; 1 cup morel or shiitake mushrooms, cleaned and trimmed of stems; 1 bunch spring garlic or 1/4 cup small (or halved if large) garlic cloves; 5 sprigs fresh thyme; Extra virgin olive oil; 1/4 cup parsley leaves; 1/4 cup basil leaves; 1/4 cup whole mint leaves; Juice and finely grated zest of 1 lemon; 1/4 cup calamata or other briny black olives, halved lengthwise

Servings: persons

1/4 cup extra virgin olive oil
1 cup mixed diced 1/3 inch carrot, onion and celery
1 bay leaf
3 cups green wheat (labeled as frik see note)
5 1/2 cups vegetable broth or water
Salt
freshly ground black pepper
4 cups spinach leaves
1 bunch asparagus, trimmed of coarse bottom ends
1 cup baby turnips, halved
1 cup peeled cippoline onions or spring onions, halved if larger than a quarter
1 cup baby carrots, trimmed
1 cup fennel bulb, thinly sliced with core still attached
1 cup yellow or green wax beans, trimmed
1 cup morel or shiitake mushrooms, cleaned and trimmed of stems
1 bunch spring garlic or 1/4 cup small (or halved if large) garlic cloves
5 sprigs fresh thyme
Extra virgin olive oil
1/4 cup parsley leaves
1/4 cup basil leaves
1/4 cup whole mint leaves
Juice and finely grated zest of 1 lemon
1/4 cup calamata or other briny black olives, halved lengthwise

1
For the green wheat: Place a medium saucepan over medium heat, and add olive oil, diced vegetables and bay leaf.
2
Stir, cover and cook, stirring occasionally, until tender, about 5 minutes.
3
Add green wheat and cook uncovered, stirring, until lightly browned, 3 to 5 minutes.
4
Add broth or water, and season to taste with salt and pepper.
5
Cover and reduce heat to low.
6
Simmer, stirring every five minutes, for 30 minutes.
7
Meanwhile, prepare roasted vegetables and herb salad.
8
For roasted vegetables: Preheat oven to 400 degrees.
9
Spread vegetables, mushrooms, garlic and thyme in a roasting pan.
10
Lightly coat with olive oil and season liberally with salt and pepper.
11
Roast until just tender (be careful not to overcook), about 20 minutes.
12
For the herb salad: In a medium bowl, combine parsley, basil, mint, lemon juice, lemon zest and olives.
13
Add olive oil to taste, and season with salt and pepper.
14
To serve: When frik is cooked, mix in the spinach just before serving, and adjust salt and pepper to taste.
15
Place a serving of green wheat in center of each of four plates, and arrange roasted vegetables on top as desired.
16
Garnish each plate with herb salad, and serve immediately.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 cup mixed diced 1/3 inch carrot, onion and celery, 1 bay leaf, 3 cups green wheat (labeled as frik see note), and more.

Yes, Green Wheat and Roasted Vegetables with Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Wheat and Roasted Vegetables with Herb Salad

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