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Sunday supper and more

Recipe for warm wheat berry salad

Sally Vargas for the boston globe

Serves 4 with leftovers

Most red or winter wheat berries take 50 to 80 minutes to cook. Read the package directions carefully, however, because some brands are partially cooked (parboiled) and these require only 15 to 25 minutes cooking time.

2  cups wheat berries (12 to 14 ounces)

Salt and pepper, to taste

5  large kale leaves, stemmed and chopped

1 1/4  pounds peeled seeded butternut squash, cut into 3/4-inch pieces (about 2 small peeled, seeded halves)

1  medium onion, chopped

1  tablespoon olive oil

3/4  cup miso-ginger dressing (see recipe)

1/4  cup chopped parsley

2  scallions (green part only), chopped


1/2  cup sliced almonds

1. In a stock pot, combine the wheat berries, 1/2 teaspoon salt, and water to cover by at least 3 inches. Bring to a boil, lower the heat to medium, and simmer for 50 to 60 minutes or until the berries are just tender but still chewy.

2. Set the oven at 400 degrees.

3. Add the kale to the wheat berries and cook 6 minutes more or until the kale is tender. Drain into a colander. Transfer to a large bowl.

4. Meanwhile, on a large rimmed baking sheet, toss the squash and onion with oil, salt, and pepper. Roast for 20 to 25 minutes, turning once, or until the squash is cooked and golden in spots.

5. Stir the miso dressing into the wheat berry mixture. Add the squash mixture, parsley, and scallions. Toss again. Taste for seasoning and add more salt and pepper, if you like. Remove 3 cups of the mixture for the roll-ups.

6. Sprinkle the salad with almonds. Serve warm.