They’re chewy and sturdy enough that they’d make a delicious lunch the next day if you have any leftovers. Cook, relax, and enjoy!
What you’ll need:
2 scallions
¾ cup soft winter wheat berries
¼ oz fresh rosemary
2 oz dried figs
2 oz walnuts
2 lemons
7 oz, 2% Greek yogurt
8 oz broccolini
½ oz fresh parsley
olive oil
coarse salt
freshly ground black pepper
Equipment:
medium saucepan
rimmed baking sheet
Recipe steps:
-
Cook wheat berries
Preheat oven to 400ºF. Trim ends from scallions and finely chop. Heat 1 tablespoon oil in a medium saucepan over medium-high. Add ½ of scallion and sauté, until fragrant, 1 minute. Add wheat berries and sauté until toasted, 1 minute. Add 1 teaspoon salt and 2 cups water. Bring to a boil, lower heat, and simmer, covered, until tender, 20 minutes. Drain and place in a large bowl. -
Prep ingredients
Pick leaves from rosemary stems and roughly chop leaves. Thinly slice figs. Spread walnuts on a rimmed baking sheet and toast until fragrant and golden, 8–10 minutes. Roughly chop walnuts. -
Make lemon-scallion yogurt
Turn oven to broil. Place yogurt, juice from 1 lemon, remaining scallion, and 1 tablespoon water in a medium bowl. Season with salt and pepper and stir until smooth. -
Broil broccolini
Toss broccolini with 2 tablespoons oil on a rimmed baking sheet; season well with salt and pepper. Broil until lightly charred, shaking sheet halfway through, 4–5 minutes. -
Make wheat berry salad
Pick leaves from parsley stems. Add parsley leaves, rosemary, juice of remaining lemon, half of the walnuts, and 3 tablespoons oil to wheat berries. Season with salt and pepper and toss to combine. -
Serve
Divide wheat berry between two plates or a platter and top with broccolini, figs, remaining walnuts, and dollops of lemon-scallion yogurt. Enjoy!
