Roasted Roots 'n' Wheat Berries

I had a version of this recipe come through my reader courtesy of David Lebovitz's blog.  This is my take on his basic recipe.

Roasted Roots 'n'  Wheat Berries Salad
1 1/2 c. wheat berries (also called farro)
1 bay leaf
2 c. (.5 lb) sunchoke, scrubbed and cubed
2 1/4 c. (1 lb) parsnips, peeled and cubed
2 1/2 c. (1 lb) rutabaga, peeled and cubed
2 1/2 c. (1 large) red onion , diced
2 TBS fresh thyme, destemmed
1 c. (2 medium) carrots, grated
1 c. (1 large) red bell pepper, diced
1 c (1/2 bunch) parsley, choped
2 lemons. squeezed for juice
S&P

Preheat oven to 425.  Heavily salt a 2 quart pot of water, bring to a boil and add wheat berries and bay leaf.  Allow 40 minutes to an hour for cooking, checking for desired consistency.  Remove from water and allow to cool.  Meanwhile, cube the root vegetables and onion, about 1/4 - 1/2 inch cubes.  Toss root veggies, onion, thyme, salt and pepper (to taste) in a bowl to distribute spices; transfer to a baking sheet that has been treated with cooking spray.  Allow 20-40 minutes for vegetables to cook thoroughly and start to brown.  Allow to cool.  Toss wheat berries, roasted root mixture, and the remaining ingredients.  Season to your taste and enjoy. 

makes 12 1-cup servings. 129kcal per cup

Erics Dinner: the other half of my chicken breast with some cheese for a sandwich.