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Roasted Broccoli and Wheat Berry Salad with Feta

Adapted from Fine Cooking issue 107

Kosher salt
3/4 cup wheat berries
1 lb. broccoli
3 Tbs. extra-virgin olive oil
1/2 cup crumbled feta
2 scallions, thinly sliced
Pinch crushed red pepper flakes
2 Tbs. coarsely chopped fresh flat-leaf parsley
1 Tbs. red wine vinegar; more as needed

Pre-heat oven to 400°F. Boil 3 cups of salted water over high heat. Add wheat berries to water and simmer gently, covered, for about an hour until tender.  (Original recipe calls for farro, which would be 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain.)  Strain water from grains and transfer to a large bowl.

While wheat berries are simmering, cut the broccoli crowns and stems into bite size pieces. Toss the broccoli with 2 Tbsp of olive oil on a rimmed baking sheet. Roast until slightly browned and tender (about 20 mins).

Mix the broccoli, feta, scallions, red pepper flakes, and parsley with the wheat berries. Sprinkle with the vinegar and 1 tsp. salt and toss until coated. Add salt and vinegar to taste.