Wheat Berries with Roasted Vegetables Recipe

Name: Wheat Berries with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for drizzling; 2 cups (12 ounces) soft white wheat berries (see Note); 6 cups water; 1/2 cup dried cranberries; 2 thyme sprigs; Kosher salt; 2 medium carrots, cut into 1/2-inch pieces; 1 leek, white and light green parts only, cut into 1/4-inch slices; 1/2 pound cremini mushrooms, halved; Pepper; 4 ounces soft goat cheese, crumbled; Flaky sea salt, for sprinkling

Servings: persons

6 tablespoons extra-virgin olive oil, plus more for drizzling
2 cups (12 ounces) soft white wheat berries (see Note)
6 cups water
1/2 cup dried cranberries
2 thyme sprigs
Kosher salt
2 medium carrots, cut into 1/2-inch pieces
1 leek, white and light green parts only, cut into 1/4-inch slices
1/2 pound cremini mushrooms, halved
Pepper
4 ounces soft goat cheese, crumbled
Flaky sea salt, for sprinkling

1
In a large saucepan, heat 2 tablespoons of the olive oil.
2
Add the wheat berries and cook over moderate heat, stirring, until lightly toasted, 5 minutes.
3
Add the water, cranberries and thyme and bring to a boil.
4
Cover and simmer over moderately low heat, stirring occasionally, until the wheat berries are tender, 50 minutes.
5
Off the heat, add 1 teaspoon of kosher salt and let stand for 5 minutes, then drain well; discard the thyme sprigs.
6
Meanwhile, preheat the oven to 375.
7
In a large bowl, toss the carrots, leek and mushrooms with the remaining 1/4 cup of olive oil and season generously with salt and pepper.
8
Spread the vegetables on 2 large rimmed baking sheets and bake for 30 to 35 minutes, until tender and browned in spots; transfer to a serving bowl.
9
Stir in the wheat berries and cranberries.
10
Fold in the cheese and season with kosher salt and pepper.
11
Drizzle with oil, sprinkle with sea salt and serve.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, plus more for drizzling, 2 cups (12 ounces) soft white wheat berries (see Note), 6 cups water, 1/2 cup dried cranberries, and more.

Yes, Wheat Berries with Roasted Vegetables 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.

That's it — enjoy your meal!

Wheat Berries with Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions