A colorful dish. When the vegetables are in season, roast them, brushed with olive oil, in a hot 500 degree oven until barely tender. Then, to make a sauce, pour a little full flavored reduced vegetable or chicken stock over the wheat berries topped with vegetables.

3 c. wheat berries, cooked and hot
2 tsp. olive oil
1 lg. onion, diced large
2 cloves garlic, minced
1/2 jalapeno pepper, minced, or cayenne pepper or hot pepper flakes to taste
1 sm. sweet potato, peeled and diced
1 ear corn, kernels cut off or equivalent frozen
1 1/2 c. broccoli flowerettes
1/2 c. white wine
1/2 c. homemade saltless broth or canned broth
Salt
Freshly ground black pepper
Nutmeg
3 tbsp. fresh herbs, minced (parsley, basil, chives, etc.)
3 tbsp. parmesan, freshly grated

Add oil to 12" skillet. When hot, add onion and cook until translucent. Stir in garlic and pepper and cook until aromatic. Add sweet potato, white wine and broth. Boil, cover, reduce to a simmer, and cook until crispy tender. Add corn, broccoli flowerettes, salt, pepper and nutmeg. Boil, cover, and simmer until broccoli is bright green and barely tender. Season to taste and sprinkle with herbs over all.

Onto four hot plates, spoon wheat berries. Partially cover with vegetables, and sprinkle parmesan cheese on top.

Cooked wheat berries: Sometimes called wheat kernels, they expand almost double when cooked. Pour 3 cups water or light stock over 1 1/2 cups wheat berries. Boil, reduce to a bare simmer, cover and cook about 3 hours until tender and crunchy. Season with salt, pepper and 1/3 cup chopped minced green onion or 3 tablespoons fresh herbs. Refrigerate up to 5 days and reheat as needed.

Cooking tip: When sauteing a variety of vegetables, cook the vegetable which takes the longest time to tenderize, first.