Too many recipes that catch my interest, I haven't used wheat berries since that salad awhile back. Wait no more, I bring you this fantastic creation...
Wheat Berries w/Roasted Brussels Sprouts, Pears & Tofu
Inspired by this recipe
1/2c wheat berries
1lb brussels sprouts, trimmed, halved, and sliced
1 Bosc pear, diced
1lb extra firm tofu, drained then cut into 1/2" cubes
1T agave nectar
juice 2/3 lemon
zest of 1/3 lemon
~1t fresh grated ginger
s/p to taste
goat cheese, if desired
Preheat oven to 400deg. Toss sprouts, pears, tofu, EVOO, honey, agave, lemon juice and zest, and ginger. Season w/ salt and pepper and spread out on cookie sheet. This would've cooked quicker on two sheets, but I just used one... Oh, and it also would've been a good idea to line this with foil beforehand. oops. Roast until veggies have become browned at the edges, stirring every ~10min or so. Mine went a little long, but still tasty.
While veggies are roasting, cook wheat berries in large pot of salted boiling water. I forgot to look at the clock, but it probably takes ~20-30min. They're still slightly chewy when they're done, but they plump up and you'll probably see a few that will have cracked open. Drain these and set aside.
Combine wheat berries and roasted veggies. Drizzle with a little extra evoo if you'd like, or top with some goat cheese (I opted for the latter).