Wheat Berries With Roasted Carrots, Harissa Yogurt and Dates Recipe

Name: Wheat Berries With Roasted Carrots, Harissa Yogurt and Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups wheat berries, freekeh (see note), or farro, washed and soaked in water for 10 minutes; 2 tablespoons olive oil; 3 cups vegetable stock, chicken stock or lightly salted water, plus extra as needed; 10 to 12 carrots, preferably mixed colors, scrubbed and cut in half lengthwise (if possible, leave some of the green tops intact); Grapeseed or canola oil; Salt; 3/4 cup plain Greek-style yogurt; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons harissa, more to taste; 6 pitted medjool dates, cut into slivers; A handful of small mint leaves, for garnish; A handful of small dill sprigs, for garnish; Extra-virgin olive oil, for garnish

Servings: persons

2 cups wheat berries, freekeh (see note), or farro, washed and soaked in water for 10 minutes
2 tablespoons olive oil
3 cups vegetable stock, chicken stock or lightly salted water, plus extra as needed
10 to 12 carrots, preferably mixed colors, scrubbed and cut in half lengthwise (if possible, leave some of the green tops intact)
Grapeseed or canola oil
Salt
3/4 cup plain Greek-style yogurt
1 tablespoon freshly squeezed lemon juice
2 teaspoons harissa, more to taste
6 pitted medjool dates, cut into slivers
A handful of small mint leaves, for garnish
A handful of small dill sprigs, for garnish
Extra-virgin olive oil, for garnish

1
In a colander, drain the soaked grains and shake dry.
2
In a medium saucepan with a tight lid, heat the olive oil.
3
Add the grains and cook over moderately high heat, stirring continuously until dry and sizzling, about 1 minute.
4
Add stock and bring to a simmer.
5
Simmer, uncovered, until the liquid just reaches the top level of the grains, about 8 to 10 minutes.
6
Reduce heat to very low, cover and continue to cook until liquid is absorbed and grains are cooked through, 10 to 20 minutes.
7
(Start tasting after 10 minutes; grains should be just tender at the heart.
8
Add more liquid 2 tablespoons at a time if the pan becomes dry.)
9
Turn off heat and set aside, covered, 15 to 30 minutes, to steam.

493

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 13 ingredients. The key ingredients include: 2 cups wheat berries, freekeh (see note), or farro, washed and soaked in water for 10 minutes, 2 tablespoons olive oil, 3 cups vegetable stock, chicken stock or lightly salted water, plus extra as needed, 10 to 12 carrots, preferably mixed colors, scrubbed and cut in half lengthwise (if possible, leave some of the green tops intact), and more.

Yes, Wheat Berries With Roasted Carrots, Harissa Yogurt and Dates falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wheat Berries With Roasted Carrots, Harissa Yogurt and Dates

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