Wheat Berry Risotto
3 cups wheat berries
6 tablespoons olive oil
1 spanish onion, small diced
½ cup carrots, small diced
¾ cups celery, small diced
1 clove garlic, minced
1 cup white wine
1 ½ teaspoon apple cider vinegar
2 quarts vegetable stock
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh oregano, minced
1 bay leaf
4 tablespoons earth balance margarine
8 oz white mushrooms, large diced
1 lb 12oz butternut squash, peeled, small diced
1 bunch of kale, stems removed, chiffonade
Salt and pepper to taste
Preheat oven to 425. Start with roasting the mushroom and butternut squash. Toss butternut squash and mushrooms with about 3 tablespoons of olive oil, salt and pepper. Spread on a cookie sheet and roast for 20-30 minutes, until tender. Set aside for later.
Heat a medium pot over medium heat with 3 tablespoons of olive oil. Add the onion and a pinch of salt. Stirring occasionally for 5 minutes. Add the carrot and celery and continue cooking for another 5-7 minutes until both are brightening in color. Add the garlic and stir for another 30 seconds.
Turn the heat up to medium-high and toss the wheat berries into the pot, stirring to toast and warm the grains, about 2 minutes. Add the wine and vinegar and stir until the liquid mostly evaporates. Add sage, thyme, and oregano. Pour all the stock in, add the bay leaf, and put a lid on it and place the pot over low heat. Stir every 10 minutes for 1 hour, checking consistency, adding water if needed until the wheat berries are soft. Finish with mixing in Earth Balance and add kale, roasted mushrooms, and roasted butternut squash. Salt and pepper to taste.