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

  1. Cook wheat berries according to package instructions, set aside to cool
  2. Preheat Oven to 400 degrees
  3. Toss Brussel Sprouts with 1T olive oil, 1t salt, and dash of pepper
  4. Roast for 15 minutes
  5. Toss cranberries with a pinch of salt and 1t olive oil, roast separately for 15 minutes
  6. Heat sauté pan over medium heat, 1t olive oil, shallot and garlic, sauté 3 to 4 minutes until soft
  7. Add flour to shallots and garlic, mixing thoroughly
  8. Add cream, half and half, 2T fresh thyme, 1/2t salt and 1/4t pepper, stirring continuously for 2 minutes
  9. Add goat cheese and continue stirring until thick and fully melted ,then remove from heat
  10. 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
  11. Pour mixture into a lightly oiled 9X9 baking dish
  12. Mix remaining wheat berries, fresh bread crumbs, 1t sea salt and 1T olive oil together and pour over the Brussel sprout mixture.
  13. 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