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About the Dish

  • Wheat Berries

    Wheat Berries

  • Onion

    Onion

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Butternut Squash

    Butternut Squash

  • Shallot

    Shallot

  • Lime

    Lime

  • Honey

    Honey

  • Cilantro

    Cilantro

  • Ground Cumin

    Ground Cumin

  • Pepitas

    Pepitas

METHOD

1
MISE EN PLACE • Heat oven to 400° F. • Peel and finely chop onion. • Peel and cut squash into 1/2-inch dice. Measure out 2 cups (save any extra for another use). • Pick and chop cilantro leaves from 4 sprigs. Leave remaining sprigs whole for garnish. • Zest and juice lime. Measure out 1/2 teaspoon zest and 1 tablespoon juice (save any extra for another use). • Peel and mince shallot. measure out 1 tablespoon (save any extra for another use).
2
• Place a large skillet over medium heat. Add pumpkin seeds in an even layer. Toast, stirring, until they start to pop and brown, 2-3 minutes. • Transfer to a bowl.
3
Return skillet to medium heat. Add wheat berries. Cook, stirring occasionally, until they begin to smell toasted, 4-5 minutes.
4
• Add onion, 3 cups water and bouillon cube. • When water comes to a boil, decrease heat to medium-low. Simmer until liquid is absorbed and wheat berries are tender but still firm, 30-35 minutes. • Set wheat berries aside to cool.
5
• While wheat berries cook, place squash on baking sheet in a single layer. Toss with 2 teaspoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Roast in oven until tender and brown on the edges, 25-30 minutes. • Transfer to a plate, and let cool.
6
• In a bowl whisk together shallot, lime juice, honey, cilantro, cumin and 1/4 teaspoon kosher salt. • Whisk in 2 tablespoons olive oil. Taste and adjust seasoning as desired with kosher salt and pepper.
7
• To wheat berries, fold in squash, pumpkin seeds and lime zest. • Fold in vinaigrette. Taste and adjust seasoning as desired with kosher salt and pepper. • Divide between 2 bowls, garnish with whole cilantro sprigs and enjoy!