Brussel Sprout and Wheat Berry Gratin
Brussel Sprout and Wheat Berry Gratin
1/2 cup wheat berries (local ones are available)
1 1/4 cup water
1 lb Brussel sprouts, cleaned and trimmed
7 tsp olive oil divided
2 1/2 tsp sea salt
1 cup fresh cranberries
2 garlic clove, chopped
1 shallot or 1 small yellow onion, finely diced (about 1/
2 tsp flour
1/2 cup half and half
1/2 cup 1% milk
2 tbs fresh thyme, finely chopped
1/4 tsp black pepper
2 ounces goat cheese
1 lemon juiced
3 ounces fresh whole grain bread crumbs
- Cook wheat berries according to package instructions, set aside to cool
- Preheat Oven to 400 degrees
- Toss Brussel Sprouts with 1T olive oil, 1t salt, and dash of pepper
- Roast for 15 minutes
- Toss cranberries with a pinch of salt and 1t olive oil, roast separately for 15 minutes
- Heat sauté pan over medium heat, 1t olive oil, shallot and garlic, sauté 3 to 4 minutes until soft
- Add flour to shallots and garlic, mixing thoroughly
- Add cream, half and half, 2T fresh thyme, 1/2t salt and 1/4t pepper, stirring continuously for 2 minutes
- Add goat cheese and continue stirring until thick and fully melted ,then remove from heat
- Toss Brussel sprouts with lemon juice, and add to goat cheese mixture along with the cranberries and half the wheat berries, stirring gently to incorporate
- Pour mixture into a lightly oiled 9X9 baking dish
- Mix remaining wheat berries, fresh bread crumbs, 1t sea salt and 1T olive oil together and pour over the Brussel sprout mixture.
- Bake for 20 minutes
Servings: 12
Oven Temperature: 400°F
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Nutrition Facts
Serving size: 1/12 of a recipe (5.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. Amount Per Serving
Calories 143.4
Calories From Fat (33%) 46.88
% Daily Value
Total Fat 5.39g 8%
Saturated Fat 1.87g 9%
Cholesterol 6.41mg 2%
Sodium 475.26mg 20%
Potassium 304.52mg 9%
Total Carbohydrates 20.41g 7%
Fiber 4.23g 17%
Sugar 5.15g
Protein 5.64g 11%
Recipe created by Food for Strength – Jen Howard