1cupwheat berriesI used Nature's Earthly Choice Wheat Berries, which cook in 15 minutes!
1tablespoonolive oil
2small-medium applesdiced small (toss with lemon juice to prevent browning)
1 1/4cupapple cider
1 1/4cupwater
1tablespoonfresh thyme
Kosher salt and freshly ground pepperto taste
Instructions
Preheat oven to 450 degrees on roast setting. Spread squash cubes on a foil-lined baking sheet and roast for 10 minutes. Toss squash and roast another 10 minutes. Set aside.
While the squash is cooking, blanch the kale and set aside.
In a dry small saucepan, toast the wheat berries for two minutes. Set aside.
In the same saucepan, heat olive oil and saute the blanched kale for 3-5 minutes. Add the apples and continue to saute until the apples are tender. Transfer kale and apples to a small bowl and set aside.
Put toasted wheat berries to saucepan and add cider and water. Bring to a boil, cover, and simmer about 15 minutes. Transfer wheat berries and any remaining liquid to a medium bowl. Add the roasted squash and sauteed kale and apples. Mix in the thyme, salt, and pepper to taste.