Kamut Khorasan Wheat Berries With Roasted Vegetables And Sherry Vinegar

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 6 to 8 servings


1 cup KAMUT khorasan wheat berries

Kosher salt and pepper

Extra-virgin olive oil

1 head cauliflower

1 to 2 broccoli crowns

1 red onion

10 ounces cocktail tomatoes (I used Backyard Farms)

2 teaspoons sherry vinegar

Grated or shredded Parmesan cheese, for serving


Preheat oven to 400 degrees.

Bring 3 cups of water to a boil in a medium pot. Add wheat berries and a pinch of salt. Cover and simmer for 50 to 60 minutes, or until wheat berries have desired texture.

Line a baking sheet with foil and drizzle lightly with olive oil. Trim leaves and core of cauliflower and cut into 8 wedges. Trim and quarter broccoli crowns. Peel and quarter onion, keeping root ends intact. Arrange cauliflower, broccoli, and onion on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes, or until vegetables are tender and browned, turning and stirring halfway through roasting.

Transfer the vegetables to a cutting board and chop into bite-size pieces. Combine in a large mixing bowl and toss with 1 teaspoon of sherry vinegar.

Arrange the tomatoes on the same baking sheet, drizzle with oil, season with salt and pepper, and roast for 5 minutes. Transfer to cutting board, carefully quarter, and add to vegetable mixture (including juice and seeds).

Once the wheat berries are cooked, drain them and add them to the vegetable mixture. Stir in 1 teaspoon of olive oil and 1 teaspoon of sherry vinegar, and season with salt and pepper to taste.

Serve with Parmesan.

-Delicious Dishings