Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer ...

Wheat berries are a versatile and nutritious whole grain with a slightly sweet and nutty flavor and delightfully chewy texture. They can take a bit of time to cook, so make a big batch in the ...

Whole grains add crunch and nutty flavor to dishes. Here I use barley in a rich-tasting risotto with broccoli, millet in Cheddar-buttermilk biscuits and wheat berries in a flavorful chicken salad.

Combine the broth, lentils and bulgur in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Cover, reduce the heat to low and cook for 15 minutes, stirring often. All the ...

Sylvia’s wheat berry salad is a flavorful and nourishing expression of her belief in the importance of self-sufficiency and thinking of gardening as more than just a source of summer vegetables, but ...

Note: Toast the sunflower seeds in a small dry skillet over medium heat for 5 to 8 minutes until fragrant and lightly browned, stirring or shaking the skillet often to prevent burning. Cool completely ...

Fall and winter months are a good time to serve our Italian Wheat Berry Salad. It’s hearty and healthful alternative to pasta salad. Wheat berries, harvested in the spring and winter, are the edible ...

Tabbouleh is a fresh herb and bulgur salad, combined with tomatoes and cucumbers, and dressed with lemon juice and olive oil. This light, refreshing Middle Eastern staple can be served as an appetizer ...

• Cut snap peas diagonally into bite-sized pieces. • Bring a large pot of water to a boil over high heat. Add wheat berries; reduce heat to medium and cook, uncovered, stirring occasionally until ...

Instructions: Toss all ingredients in a bowl and serve. Per serving: 355 calories, 16 g fat (3 g saturated fat), 8 mg cholesterol, 123 mg sodium, 46 g carbohydrates, 9 g dietary fiber, 8 g sugar, 10 g ...