Check out this week's Food Matters Project recipe. I purchased wheat berries weeks ago, and decided to use them in place of the rigatoni. Since I'm not a big pasta fan, I turned this into a whole grain salad instead of a baked pasta dish.
This makes a hearty winter salad, and it's easy to pack for lunch. Substitute brown rice to make it gluten free, and omit the cheese to make it vegan.
Wheat berries with brussels sprouts, figs, and gorgonzola
Adapted from The Food Matters Cookbook
1 c wheat berries
1 tbsp olive oil
1 tsp ghee
1/4 onion, diced
8 brussels sprouts, sliced thinly
1 garlic clove
juice of 1/2 an orange
1/4 c balsamic vinegar
6 dried figs, diced small
1 tbsp walnut oil
1 tsp white balsamic vinegar, optional
2 oz gorgonzola (or blue cheese) crumbles
Put wheat berries in a bowl and cover with water. Soak overnight.
Rinse wheat berries. Put in a soup pot, cover with water and bring to a boil. Reduce heat, and simmer for an hour.
Heat olive oil and ghee in a sauté pan. Add the onion, cooking until translucent. Add a pinch of sea salt and the brussels sprouts. Cook, stirring, for about 5 minutes. Add the garlic and cook for another couple of minutes or until the brussels sprouts are wilted and slightly browned. Remove from heat.
Add the balsamic vinegar, orange juice, and zest to a saute pan. Bring to a boil, reduce heat, and simmer until the sauce has thickened. Remove from heat, pour into a small dish, and add the figs.
Mix the wheat berries, brussels sprouts, and fig mixture together. In a smaller dish, whisk together the walnut oil and white balsamic, if using. Pour over the salad along with a pinch of salt and pepper. Crumble gorgonzola over the salad and serve.