Active Time
40 MIN
Total Time
1 HR
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

Preheat the oven to 350°. Spread the almonds in a pie plate and toast for 8 minutes, until fragrant and golden. Let the almonds cool, then coarsely chop.

Step 2    

In a large saucepan, cover the wheat berries with 8 cups of water. Add 2 teaspoons of salt and bring to a simmer. Cook the wheat berries over moderate heat until tender but still chewy, about 45 minutes. Drain well.

Step 3    

Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat until slightly softened, about 3 minutes. Add the cauliflower and cook over moderately high heat until it begins to brown, about 6 minutes. Add the chicken broth, cover and simmer over moderate heat until the cauliflower is just tender, about 5 minutes. Uncover the skillet and cook until all of the broth has evaporated but the vegetables are still moist, about 5 minutes. Remove from the heat and stir in the butter. Season with salt and pepper.

Step 4    

In a medium bowl, mix the wheat berries with the cauliflower, toasted almonds and mint and season with salt and pepper. Serve warm or at room temperature.

You May Like

Aggregate Rating value: 5

Review Count: 4582

Worst Rating: 0

Best Rating: 5