Recipe by Emma Frisch About 8 Servings
1 3/4 cup Wheat Berries
5 cups Water
2 cinnamon Sticks
Romanesco, chopped into 1/4” cubes
1 butternut Squash, chopped into 1/4” cubes
6 Scallions, chopped OR use the Spring Onions, green tops included
3 TB Olive Oil
1/2 tsp Sea Salt
1/2 cups Almonds, coarsely chopped
1/4 tsp ground Cinnamon
1 Preserved Lemon
1 tsp Preserved Lemon Juice
1 cup Parsley, coarsely chopped
Preheat the oven to 475F. In a colander, rinse the wheat berries. Add them to a medium pot with the water and cinnamon sticks. Bring the water to a boil over medium-high heat and then reduce to a simmer and cover the pot. Cook the wheat berries for about 60-75 minutes, or until the water is completely absorbed. On a baking sheet, toss the romanesco, butternut squash and scallions with the olive oil and sea salt. Roast for 15 minutes. Remove from the oven and transfer to a serving dish. Meanwhile, put the almonds in a small pan and toast them over medium heat until lightly browned. Add the almonds and ground cinnamon to the serving dish and toss. Rinse the preserved lemon under water to remove some of the slat. Remove the flesh from the lemon and set aside. Mince the rind and add to the serving dish. Over the serving dish, squeeze the liquid out of the flesh with a lemon squeezer or through a colander. Add the extra preserved lemon juice and toss again. When the wheat berries are done, remove the cinnamon sticks and drain the wheat berries in a colander. Toss in with the romanesco and butternut squash. Add the parsley leaves last for one final toss.