Family Dinner: Wheat Berry, Quinoa, and Squash Pilaf

I got the idea for this when I was discussing side dishes for a dinner my friend was making. We talked about some sort of grain thing....it gave me a craving, and so I came up with this. It was awesome.

We had it as our main dish with a green salad on the side, but I think this would work perfectly as a side dish as well. If you haven't added wheat berries to your whole grain menu, you should. They are similar to barley in texture...maybe a little nuttier/chewier. Because these are true whole grains, they are also a good source of fiber, protein, and B vitamins.

The wheat berries I bought were par-boiled so they cooked quickly, and at the same rate as the quinoa. Sometimes a plan just comes together perfectly.

Wheat Berry, Quinoa, and Squash Pilaf
Makes 6 Large Servings
370 cals / 12g fat / 57g carbs / 11g protein

1 small butternut squash
2 tsp olive oil, divided
1 cup wheat berries, dry
1 cup quinoa, dry (I used red)
1 onion
4 cloves garlic
1/2 cup dried cranberries
1/2 cup pecan chips
1 TB rosemary (2-3 sprigs)
1/4 tsp coriander
1/4 tsp cardamom
Salt and pepper
5 cups chicken or vegetable broth
6 TB crumbled goat cheese

1. Spray a baking sheet with cooking spray. Heat oven to 400. Peel and cut butternut squash into 1/2 inch cubes. Toss with 1 tsp olive oil and season with salt and pepper. Spread in even layer on baking sheet and roast until cooked through and beginning to brown, stirring about half-way through. About 25-30 minutes.

2. While squash is cooking, dice onion and mince garlic and rosemary. Heat remaining 1 tsp oil in a large pot over medium heat. Add onions, garlic, and rosemary and cook until onions are soft and translucent, about 10 minutes. Stir in pecans, wheat berries, and quinoa, and stir until begging to become toasted, about 3-5 minutes. Stir in cranberries, coriander and cardamom, then stir in broth. Bring to a boil, then reduce heat to medium-low, cover, and let simmer until wheat berries and quinoa are done, about 15 minutes.

3. Fold in roasted squash, season with salt and pepper, and serve. Top each serving with ~1 TB goat cheese crumbles.

I got the idea for this when I was discussing side dishes for a dinner my friend was making. We talked about some sort of grain thing....it gave me a craving, and so I came up with this. It was awesome.

We had it as our main dish with a green salad on the side, but I think this would work perfectly as a side dish as well. If you haven't added wheat berries to your whole grain menu, you should. They are similar to barley in texture...maybe a little nuttier/chewier. Because these are true whole grains, they are also a good source of fiber, protein, and B vitamins.

The wheat berries I bought were par-boiled so they cooked quickly, and at the same rate as the quinoa. Sometimes a plan just comes together perfectly.

Wheat Berry, Quinoa, and Squash Pilaf
Makes 6 Large Servings
370 cals / 12g fat / 57g carbs / 11g protein

1 small butternut squash
2 tsp olive oil, divided
1 cup wheat berries, dry
1 cup quinoa, dry (I used red)
1 onion
4 cloves garlic
1/2 cup dried cranberries
1/2 cup pecan chips
1 TB rosemary (2-3 sprigs)
1/4 tsp coriander
1/4 tsp cardamom
Salt and pepper
5 cups chicken or vegetable broth
6 TB crumbled goat cheese

1. Spray a baking sheet with cooking spray. Heat oven to 400. Peel and cut butternut squash into 1/2 inch cubes. Toss with 1 tsp olive oil and season with salt and pepper. Spread in even layer on baking sheet and roast until cooked through and beginning to brown, stirring about half-way through. About 25-30 minutes.

2. While squash is cooking, dice onion and mince garlic and rosemary. Heat remaining 1 tsp oil in a large pot over medium heat. Add onions, garlic, and rosemary and cook until onions are soft and translucent, about 10 minutes. Stir in pecans, wheat berries, and quinoa, and stir until begging to become toasted, about 3-5 minutes. Stir in cranberries, coriander and cardamom, then stir in broth. Bring to a boil, then reduce heat to medium-low, cover, and let simmer until wheat berries and quinoa are done, about 15 minutes.

3. Fold in roasted squash, season with salt and pepper, and serve. Top each serving with ~1 TB goat cheese crumbles.