Recipe: Crunchy Wheat Berry and Rice Salad with Roasted Vegetables | Whole Foods Market

Name: Recipe: Crunchy Wheat Berry and Rice Salad with Roasted Vegetables | Whole Foods Market
Ingredients: 1 cup medium-grain brown rice; 1/2 cup hard red winter wheat berries; 8 tablespoons extra-virgin olive oil, plus 1/4 teaspoon; 1 yellow onion, peeled and cut into 2-inch sections; 2 small turnips, peeled and cut into bite-sized chunks; 4 carrots, cut into bite-sized chunks; 1 small butternut squash, peeled and cut into 2-inch chunks; 2 teaspoons fine sea salt, divided; 3/4 teaspoon ground black pepper, divided; 2 tablespoons freshly chopped herbs of your choice (rosemary, thyme, chives, etc.); 10 cremini or white button mushrooms, stems trimmed; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced

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Red winter wheat berries join with brown rice as the base for this hearty salad packed with herb-roasted vegetables. Great as a stand alone dinner or served alongside roasted chicken, fish or tofu....

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Ingredients

1 cup medium-grain brown rice
1/2 cup hard red winter wheat berries
8 tablespoons extra-virgin olive oil, plus 1/4 teaspoon
1 yellow onion, peeled and cut into 2-inch sections
2 small turnips, peeled and cut into bite-sized chunks
4 carrots, cut into bite-sized chunks
1 small butternut squash, peeled and cut into 2-inch chunks
2 teaspoons fine sea salt, divided
3/4 teaspoon ground black pepper, divided
2 tablespoons freshly chopped herbs of your choice (rosemary, thyme, chives, etc.)
10 cremini or white button mushrooms, stems trimmed
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced