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Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cherries is for Dinner.

Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cherries takes 20 minutes to prepare.

Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cherries takes 70 minutes to cook.

Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cherries makes 6 servings.

The ingredients for Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cherries are:

1 cup (6 oz./185 g.) wheat berries, rinsed

Salt and freshly ground pepper

3 parsnips, cut into 1/2-inch (12-mm.) pieces

1 small butternut squash, halved, seeded, peeled and cut into 12-inch (12-mm.) pieces

1 large red onion, cut into 1/2-inch (12-mm.) pieces

5 cloves garlic, unpeeled

1/4 cup (2 fl. oz./60 ml.) olive oil, plus more as needed

2 Tbs. balsamic vinegar

1/2 cup (3/4 oz./20 g.) chopped fresh flat-leaf parsley

1/2 cup (2 oz./60 g.) dried cranberries

2 green onions, dark and light green parts, chopped

Here is how you make Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cherries:

In a pot over high heat, combine the water, wheat berries and the 1/2 tsp. salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.Meanwhile, preheat an oven to 450?F (220?C). Line a baking sheet with parchment paper.Place the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup (2 fl. oz./60 ml) olive oil and the vinegar, and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return them to the sheet.Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Stir in the parsley, cranberries and green onions. Drizzle with more olive oil if the mixture needs more moisture. Season with salt and pepper and serve immediately.Serving Size: 4-6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MISSGALLO.

The nutritional information for Wheat Berries with Roasted Parsnips, Butternut Squash and Dried Cherries is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 365.3

• Total Fat: 12.6 g
• Cholesterol: 0.0 mg
• Sodium: 271.3 mg
• Total Carbs: 61.1 g
• Dietary Fiber: 7.2 g
• Protein: 7.7 g