This post comes from our contributor Jill of a Better Happier St. Sebastian.
Wheat Berry Broccoli Salad with Meyer Lemon Vinaigrette & Toasted Buckwheat Groats
1 large head of broccoli, cleaned and trimmed
1/2 cup wheat berries
1/4 cup buckwheat groats
2 tbs olive oil, divided
3 tbs meyer lemon vinagrette (recipe to follow)
salt and pepper
Preheat oven to 425°. In a large bowl, toss broccoli with 1 tbs olive oil and salt and pepper. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from oven, flip broccoli pieces and roast an additional 5 minutes. Set aside to cool.
Meanwhile, in a medium saucepan with a tight fitting lid, bring 1 1/2 cups of water to a boil. Once boiling, add a pinch of salt and wheat berries. Stir, return to a boil, then reduce to a simmer and cover and cook for 30 minutes. After 30 minutes, check for doneness. The wheat berries should be chewy but not tough. If necessary, cook them in additional 5 minute increments until done. When they are finished cooking, drain wheat berries, transfer to a bowl and toss with 1 tbs olive oil.
In a cast iron skillet over medium-high heat, toast buckwheat groats until they begin to brown slightly, about 3-5 minutes. Watch carefully and stir, taking care not to burn them.
To serve, combine wheat berries and broccoli. Toss with Meyer lemon vinaigrette (recipe below) and top with a sprinkling of toasted buckwheat groats.
Meyer Lemon Vinaigrette
1 meyer lemon, juiced
3 tbs olive oil
2 tsp honey
1 tsp garlic powder
1 tsp herbs de provence
salt and pepper
In a small non reactive bowl, whisk to combine meyer lemon juice, honey, herbs de provence, garlic powder and salt and pepper. Slowly whisk in olive oil until vinaigrette is emulsified.
For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.
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