How to Make It
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.
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.