Wheat Berries with Roasted Vegetables

This was a bit of chometz and garden clearing, but it also makes a refreshing spring meal or side.  This is the time of year I want to eat healthy, rather than cooking lean out of habit.  It's also the time of year that such a diet becomes economical.

As I was spooning the grain/bean portion onto the plate, I realized the presentation was a bit like the way the cruise did it.  This is slightly more than you would get on their plate, but the same general idea of arranging the dishes on top of each other, but not completely hiding the other components.

Feel free to change up the veggies to suit your personal tastes and the season.  This is what sounded good to me at the time.

*1 Fennel
*1 Carrot
1 Parsnip
1 Eggplant
*4 radishes
1 red onion
1 lb brussels sprouts
*1 can chickpeas, drained and rinsed
1 C red wheat berries
1/4 C olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dried thyme
*1/2 tsp dried basil
1 Tb butter
*1 Tb gin (optional) or 2 Tb white wine
1 C water
*1/4 C grated parmesan

1.  Preheat oven to 375º.  Peel or trim veggies as necessary, and cut into chunks no more than two bites large.  Remember, some of the pieces will shrink or get very soft.  Place in a large bowl and drizzle with oil.  Sprinkle with salt, pepper, thyme, and basil and toss to coat.  Spread out on a rimmed baking sheet and bake for 45 minutes, stirring them every 15-20.

2.  While veggies are baking, make the grains.  In a medium saucepan over medium heat, melt the butter.  Toast the wheat berries until fragrant.  If using, add the alcohol and simmer to burn off.  Add water and a pinch of salt.  Bring to a boil, cover, and lower heat to a simmer.  Cook until the veggies are ready, at least 30 minutes.

3.  When the vegetables are getting soft and a little browned, sprinkle with the parmesan and cook for ten more minutes.

4.  Add the chickpeas to the grains when they are looking swollen and ready to split.  Simmer for 5 final minutes to warm the chickpeas.

5.  Serve a generous portion of roasted vegetables on top of spoonfuls of grains.

Serves 4-5

Difficulty rating  :)