I love hearty winter wheat berries , the little brown grains have such a wonderful spring-back after cooking, and hold-up to heavier additions in a fall or winter salad. Last evening I was looking for a recipe that could incorporate my fall ingredients – leeks, butternut squash, sage, and some dried shitake mushrooms, but nothing seemed quite right. So I just made one up. This is a perfect comforting, hearty lunch if you’re stuck in an office with a microwave. And if I had a log of goat cheese, I might have put some in, but it’s delicious without.
Fall Grain Salad with butternut, shitake, leek, sage and brown butter
2 cups cooked hard winter wheat berries (you can actually cook these in your rice cooker!)
2 cups roasted butternut squash cubes (about 1/2 of a medium squash)
1 large leek
2 cloves garlic, chopped
1/8 cup fresh sage leaves, chopped
1/4 c. dried shitake mushrooms
salt and pepper
While the winter wheat is cooking is the squash is roasting, thinly slice the leek, up to the leaves, and saute on medium-low heat in butter (or oil) until it softens. Add the chopped garlic and sage, and saute until the garlic softens. In a separate saucepan, melt 1 Tbs. butter (if you are using oil, skip this step). Allow the butter to cook, periodically scraping the saucepan, until it becomes brown and toasty. Stir-in the dried mushroom, and then add 1 cup of white wine. Allow to simmer until the sauce reduces to about 1/2 cup. Combine the winter wheat, squash, leeks, and mushrooms with sauce together. Salt and pepper to taste.