Lively Colorful Fruits, Vegetables and Wheat Berries

February 3, 2011 in Side Dishes, Vegetables, Wheat Berry Recipes by Joyce Bunderson

Liven up a winter day with this side dish; and serve with fish or chicken; or have it as a meatless main dish, as we did. You can break out and sing the chorus of Get Off Your SoFAS.



3 cups butternut squash, cubed
1 ½ cup cooked wheat berries
2 tablespoons extra virgin olive oil
½ teaspoon curry powder
1 teaspoon garlic, minced
½ teaspoon salt, if desired
1/8 teaspoon pepper
1 tablespoon sweetener of your choice
1 cup onion, chopped
3 cups washed, unpeeled Braeburn apples, chopped (or other tangy cooking apple)
¾ cup frozen cranberries, sliced in half
¾ cup pecans, coarsely chopped


Microwave the butternut squash, until tender. Use a mitted hand to squeeze test – don’t cook until mushy – just tender. If your wheat berries are frozen, microwave to heat. If you don’t have frozen cooked wheat berries, see directions for cooking here.

Meanwhile, mix the oil, curry, garlic, salt, and pepper in a skillet and begin to heat. After about a minute of heating add the sweetener, onions, apples, and cranberries; stir. Cover and steam for about five minutes. When the apples are tender and show some signs of caramelizing, stir in the chopped squash and heated wheat berries. Allow to brown a bit in the skillet.

Roast the pecans in a dry skillet, stirring until fragrant and sprinkle on top of the other ingredients.

Fruit and vegetables.

Core and chop the unpeeled apples.

Put the herbs and spices into the heated oil.

Add the Delight, onions, apples and cranberries.

Steam for about 5 minutes.

Add the chopped squash.

Add the warm wheat berries.