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:
¾ cup soft winter wheat berries
¼ oz fresh rosemary
2 oz dried figs
2 oz walnuts
7 oz, 2% Greek yogurt
8 oz broccolini
½ oz fresh parsley
freshly ground black pepper
rimmed baking sheet
1. 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.
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.
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.
Divide wheat berry between two plates or a platter and top with broccolini, figs, remaining walnuts, and dollops of lemon-scallion yogurt. Enjoy!
See what else is cooking this week!