Try the classic Arbequina with this one!
- Prep: 20 min
- Cook: 1 hour
- Total: 1 hour 20 min
- Serves 4 to 6
3 cups vegetable broth In a small saucepan, bring broth to a boil 1 cup red wheat berries ¼ teaspoon salt Add wheat berries and salt to boiling broth. Stir and reduce heat to a simmer. Cover and cook until wheat berries are soft, about 1 hour. 1 pound brussels sprouts, trimmed and quartered 1 green onion, chopped About 20 minutes later, preheat oven to 425°F. Wash and chop brussels sprouts and green onion. Place chopped vegetables in a baking dish. 1 tablespoon olive oil Drizzle olive oil over vegetables and toss to coat. Bake at 425°F until lightly browned, about 20 minutes. 1 tablespoon lemon juice 1 tablespoon olive oil ½ teaspoon sea salt ¼ teaspoon ground pepper In a small measuring cup, combine lemon juice, olive oil, sea salt, and pepper, whisking to combine. When