- 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
- 4 ounces soft goat cheese, crumbled
- Flaky sea salt, for sprinkling
How to make this recipe
In a large saucepan, heat 2 tablespoons of the olive oil. Add the wheat berries and cook over moderate heat, stirring, until lightly toasted, 5 minutes. Add the water, cranberries and thyme and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the wheat berries are tender, 50 minutes. Off the heat, add 1 teaspoon of kosher salt and let stand for 5 minutes, then drain well; discard the thyme sprigs.
Meanwhile, preheat the oven to 375°. 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. 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. Stir in the wheat berries and cranberries. Fold in the cheese and season with kosher salt and pepper. Drizzle with oil, sprinkle with sea salt and serve.
The cooked wheatberries and roasted vegetables can be refrigerated overnight. Reheat gently before combining. Fold in the cheese before serving.
Soft white wheat berries are more tender and lower in protein than their red counterparts. They’re available at specialty food shops and from bobsredmill.com.
Santa Barbara County Pinot Noir.