- 6
- 60 mins
Ingredients
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cups (12 ounces) soft white wheat berries (see Note)
- 6 cups water
- 1/2 cup dried cranberries
- 2 thyme sprigs
- Kosher salt
- 2 medium carrots, cut into 1/2-inch pieces
- 1 leek, white and light green parts only, cut into 1/4-inch slices
- 1/2 pound cremini mushrooms, halved
- Pepper
- 4 ounces soft goat cheese, crumbled
- Flaky sea salt, for sprinkling
Preparation
Step 1
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.