Wild Grain & Winter Squash Salad

• 1 cup wild purple rice, soaked 30 minutes
• 1 cup wheatberries, soaked 30 minutes
• 4 stalks celery, quartered
• 1 onion, quartered
• 2 medium carrots, quartered
• 4 qts water
• 2 sprigs thyme
• 3 cloves garlic
• 1 delicata squash, cut into 1/2 inch rings
• 1 sweet dumpling squash, cut into wedges
• 1 tbsp Sicilian oregano
• 1 tbsp thyme
• 1 cup almonds, toasted
• 1 cup feta, crumbled
• 2 tbsp parsley, chopped
• 2 tbsp scallions, sliced
• salt & pepper, to taste

Grains

1. Sweat the carrots, celery, and onions until soft and translucent on medium heat, about 5 mins.
   Add the garlic and sprigs of thyme. Cook together for about 1 minute.
2. Drain the grains of all water and add to the pot of vegetables.
3. Add fresh water and bring to a boil. Reduce to a simmer, and cook for about 20-25 minutes or until grains are soft and tender. (Cooking the grains separately will keep the wheatberries from turning purple).
4. When the grains are ready, spread them out on a sheet tray to cool. At this point remove and discard the carrots, celery, onions, garlic, and thyme. Season grains to taste.

Squash

1. Preheat your oven to 425*F
2. Lightly drizzle squash with olive oil, salt, pepper, Sicilian oregano, and thyme.
3. Arrange the squash on two separate sheet trays in an even layer. Roast the delicata for 12-14 minutes, and the sweet dumpling squash for 18-20 minutes. Remove from oven and let cool.
4. Plate the grains first, and top with squash, toasted almonds, crumble feta, parsley, and scallions.

Enjoy!