Carrot-Infused Wheat Berries with Butternut Squash
Try this side, of cinnamon- and carrot-scented wheat berries with butternut squash, with beef, chicken or fish.
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Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 1 1-inch stick cinnamon or 1/4 tsp ground cinnamon
- 1 bay leaf
- 1 cup wheat berries, rinsed
- 1 tbsp chopped garlic
- 1 1/2 cups low-sodium chicken or vegetable stock
- 1 1/2 cups carrot juice
- Sea salt and fresh ground black pepper, to taste
- 1/2 cup peeled, seeded and finely chopped butternut squash (1/4-inch cubes)
- 2 tbsp chopped fresh mint leaves
Preparation
- In a medium saucepan, heat oil on medium. Add onion and cook until softened, about 4 minutes. Add cinnamon, bay leaf, wheat berries and garlic and cook, stirring constantly, for about 2 minutes.
- Add stock, juice, salt and pepper. Bring to a boil, then cover, reduce heat to low and cook for 45 minutes. Add squash, cover and cook for about 15 minutes more, until wheat berries and squash are tender. Remove from heat and let stand for 5 minutes, covered. Strain remaining liquid from mixture. Garnish with mint.
Nutrition Information
- Serving Size 1/2 cup
- Calories 306
- Carbohydrate Content 52 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 8 g
- Protein Content 8 g
- Saturated Fat Content 1 g
- Sodium Content 209 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g