The birds fly south. The bears hibernate. Where does broccoli salad go for the winter? Right here, says Abra Berens in her book Ruffage: A Practical Guide to Vegetables. Enjoy it fresh from the oven and at your desk the next day.

Source: Midwest Living

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Brie Passano

Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. In a 15x10-inch baking pan, toss broccoli with glug (2 to 3 tablespoons) of canola oil; spread in pan. Roast until golden brown and crispy, about 20 minutes. Remove from the oven; sprinkle with cheese. Add remaining ingredients; toss. Season to taste with salt and pepper.

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*PREP TIP

Wheat berries are wheat before it's been turned into flour. They cook up chewy and nutty and are a hearty alternative to rice. (If you can't find wheat berries, substitute farro or barley.) To cook: In a large saucepan heat 2 tablespoons olive oil over medium-high heat. Add 1 cup uncooked wheat berries and 1 teaspoon salt. Cook and stir until toasted, about 2 minutes. Add 4 cups water and bring to a boil. Reduce to medium-low heat. Simmer, covered, until the grains are tender, about 50 minutes to 1 hour. Drain any excess water.

Nutrition Facts

526 calories; fat 29g; cholesterol 11mg; saturated fat 5g; carbohydrates 58g; mono fat 18g; poly fat 5g; trans fatty acid 0g; insoluble fiber 12g; sugars 15g; protein 14g; vitamin a 1187.1IU; vitamin c 138mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.3mg; folate 102.6mcg; vitamin b12 0.2mcg; sodium 665mg; potassium 634mg; calcium 189mg; iron 3mg.
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Reviews

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