35+ Hearty February Wheat Recipes to Comfort You All Month Long

February is a month that calls for warmth, comfort, and nourishing meals to help beat the winter chill. Whether you’re looking for hearty breakfasts, satisfying lunches, or cozy dinners, wheat is a versatile and nutritious ingredient that can elevate any meal.

Packed with fiber, vitamins, and minerals, wheat is an excellent addition to your diet, offering both health benefits and delicious flavors.

From wheat berries in savory salads to whole wheat breads and hearty risottos, there are countless ways to enjoy wheat throughout the month.

In this article, we’ve rounded up 35+ wheat recipes that are perfect for February. These dishes are not only delicious but also feature a variety of cooking methods, from baking to stovetop cooking, making it easy to incorporate wheat into any meal.

So, if you’re ready to explore a wide range of comforting and satisfying wheat-based dishes, keep reading for the best February wheat recipes to try!

35+ Hearty February Wheat Recipes to Comfort You All Month Long

Wheat is more than just a staple—it’s a versatile ingredient that can transform simple meals into something extraordinary.

Whether you prefer the nutty chewiness of wheat berries, the warmth of a freshly baked loaf, or the creamy texture of a risotto, there’s a wheat recipe to suit every taste this February.

These 35+ recipes offer a blend of comfort, nutrition, and flavor, perfect for staying cozy during the winter months.

By incorporating wheat into your meals, you can enjoy a healthy and satisfying diet while exploring new ways to cook with this nutrient-packed grain. So why not try out some of these recipes this month?

Whether you’re meal prepping for the week or cooking up a special dinner, February is the perfect time to embrace the many delicious possibilities of wheat!

February Wheat Berry Salad with Citrus Dressing

This vibrant wheat berry salad combines the nutty flavor of whole wheat berries with refreshing citrus dressing and seasonal vegetables. The perfect balance of textures and flavors makes it a wholesome dish for February, offering a delightful mix of chewy, crunchy, and zesty elements.

Ingredients:

• 1 cup wheat berries
• 2 cups water
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Rinse the wheat berries under cold water. Place them in a saucepan with water and bring to a boil. Reduce the heat and simmer for about 45 minutes or until tender. Drain any excess water and set aside to cool.
2. In a large mixing bowl, combine the cooked wheat berries with diced cucumber, cherry tomatoes, red onion, and parsley.
3. For the dressing, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Top the salad with crumbled feta cheese just before serving.

This wheat berry salad offers a refreshing way to enjoy the heartiness of wheat berries, especially in the winter months when fresh vegetables are in season. The citrus dressing ties everything together with a burst of brightness, and the addition of feta cheese adds a creamy touch to balance the dish. It’s perfect as a standalone meal or a side to complement your main course, making it an excellent choice for February gatherings or meal prep.

Hearty February Wheat Soup with Root Vegetables

A warm and comforting soup perfect for chilly February days, this hearty wheat soup features earthy root vegetables like carrots and parsnips, along with the nutty flavor of wheat kernels. The combination of wholesome ingredients provides nourishment and warmth, making it an ideal meal for the colder months.

Ingredients:

• 1 cup whole wheat kernels
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 medium potato, peeled and diced
• 1/2 teaspoon dried thyme
• 4 cups vegetable broth
• 2 cups water
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the wheat kernels under cold water and set them aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 3-4 minutes.
3. Add the chopped carrots, parsnips, and potato to the pot. Stir in the dried thyme and cook for another 5 minutes.
4. Pour in the vegetable broth and water, then add the wheat kernels. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 45 minutes, or until the wheat is tender and the vegetables are soft.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This hearty wheat soup is a comforting dish that brings the best of winter produce together with the nutty texture of whole wheat kernels. The wheat adds a chewy element to the soup, making it filling and satisfying. It’s an excellent option for a cozy family meal or for meal prepping ahead of busy days in February. The earthy flavors from the root vegetables and the warmth from the broth create a perfect balance of comfort and nourishment.

February Wheat Berry Breakfast Porridge

Start your February mornings with a wholesome and filling breakfast. This wheat berry porridge is a warm, hearty dish that combines the nutty texture of wheat berries with a touch of sweetness from maple syrup and dried fruit. It’s a satisfying and energizing way to kickstart the day, providing fiber and nutrients to fuel you through your morning routine.

Ingredients:

• 1 cup wheat berries
• 4 cups water
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup dried cranberries or raisins
• 1 tablespoon maple syrup
• 1 tablespoon butter or coconut oil
• 1/4 cup chopped nuts (optional)
• A pinch of salt

Instructions:

1. Rinse the wheat berries and place them in a saucepan with water. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until tender. Drain any excess water and set the wheat berries aside.
2. In the same saucepan, add the cooked wheat berries, cinnamon, nutmeg, dried cranberries, maple syrup, butter, and a pinch of salt. Stir well and cook over medium heat for about 5-7 minutes until everything is heated through and well combined.
3. Serve the porridge in bowls, topped with chopped nuts and additional maple syrup, if desired.

This wheat berry breakfast porridge is a cozy, nutritious way to start your day. Packed with fiber and healthy fats, it provides long-lasting energy throughout the morning. The combination of cinnamon, nutmeg, and maple syrup offers just the right touch of warmth and sweetness, while the dried fruit adds natural flavor and chewiness. It’s a perfect breakfast for February mornings, offering both comfort and nourishment as you tackle your day.

February Wheat Crust Pizza with Roasted Vegetables

For a hearty twist on pizza, this February wheat crust pizza is made with a whole wheat base, topped with a colorful array of roasted seasonal vegetables. It’s a nutritious and flavorful alternative to traditional pizza, offering fiber and vitamins from the vegetables and a satisfying whole-grain crust.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons olive oil
• 1 cup zucchini, thinly sliced
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 small red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1/2 cup tomato sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5 minutes until the yeast becomes frothy.
3. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Gradually add the yeast mixture and olive oil, and knead until the dough forms. Let the dough rise in a warm place for 1 hour, or until doubled in size.
4. While the dough is rising, toss the zucchini, bell peppers, onion, and tomatoes with olive oil, salt, pepper, and oregano. Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, or until tender and lightly browned.
5. Roll out the dough onto a lightly floured surface into your desired pizza shape. Transfer to a baking sheet or pizza stone.
6. Spread the tomato sauce over the dough, then layer with roasted vegetables and top with mozzarella cheese.
7. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

This wheat crust pizza with roasted vegetables is a perfect way to enjoy a comforting meal with a healthy twist. The whole wheat crust provides a nutty base, while the roasted vegetables bring depth of flavor and nutrition. It’s a great option for a hearty February meal, offering a balance of carbohydrates, protein, and healthy fats, making it satisfying without being heavy. This pizza can easily be customized with your favorite seasonal vegetables for a fresh and filling dish.

February Wheat Berry and Spinach Stuffed Peppers

These wheat berry and spinach stuffed peppers are an excellent way to enjoy the heartiness of wheat berries in a colorful, nutritious dish. Packed with protein, fiber, and vitamins, this dish combines whole wheat, fresh spinach, and savory spices, making it an ideal dinner for a cold February evening.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup wheat berries
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rinse the wheat berries under cold water and cook them in 2 cups of water according to package instructions (about 45 minutes) until tender. Drain and set aside.
3. While the wheat berries cook, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Stir in the cooked wheat berries, cumin, paprika, salt, and pepper. Mix well and remove from heat.
5. Stuff the bell peppers with the wheat berry and spinach mixture, pressing down gently to pack the filling.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
7. If using cheese, sprinkle the shredded cheese over the stuffed peppers and return to the oven for an additional 5 minutes to melt the cheese.

These wheat berry and spinach stuffed peppers are a flavorful and wholesome meal, perfect for a February dinner. The whole wheat berries provide a chewy texture that complements the tender peppers and vibrant spinach. The spices add warmth and depth to the dish, making it a comforting and satisfying option. You can customize the filling with other vegetables or proteins, but this version offers a perfect balance of fiber, vitamins, and minerals, all wrapped up in a delicious pepper.

February Wheat Berry and Butternut Squash Casserole

This warming casserole features a perfect combination of wheat berries, roasted butternut squash, and a savory, cheesy sauce. It’s an ideal dish for February, offering comfort and nourishment with seasonal flavors and the hearty texture of whole grains. The casserole is filling yet balanced, making it a great family meal or potluck option.

Ingredients:

• 1 cup wheat berries
• 2 cups water
• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1/2 cup milk
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rinse the wheat berries and cook them in 2 cups of water according to package instructions (about 45 minutes). Drain and set aside.
3. Toss the diced butternut squash with olive oil, cinnamon, nutmeg, ginger, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
4. In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens, about 5 minutes.
5. In a large mixing bowl, combine the cooked wheat berries, roasted butternut squash, cheese, and white sauce. Mix until well combined.
6. Transfer the mixture into a greased baking dish and top with extra shredded cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

This wheat berry and butternut squash casserole is a hearty and delicious dish that brings together the earthy flavors of wheat berries with the sweet, creamy texture of roasted butternut squash. It’s a perfect comfort food for February, with a warming blend of spices and the richness of cheese and creamy sauce. Whether served as a side or a main, this casserole is filling and nutritious, offering a cozy meal for the whole family to enjoy. It’s a perfect way to incorporate seasonal produce into your meals while enjoying the hearty benefits of whole grains.

February Wheat Berry and Kale Stir-Fry

This vibrant stir-fry combines the nutty texture of wheat berries with the rich, earthy flavor of kale, making it a perfect February dish. Packed with vegetables and light yet satisfying, this stir-fry is a great option for a quick, healthy weeknight dinner. The wheat berries add a hearty base, while the kale and other vegetables bring fresh flavor and nutrients.

Ingredients:

• 1 cup wheat berries
• 2 cups water
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 2 cups chopped kale, stems removed
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon sesame seeds
• 2 green onions, chopped (for garnish)

Instructions:

1. Rinse the wheat berries under cold water and cook them in 2 cups of water according to package instructions (about 45 minutes). Drain and set aside.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, and sauté for 2-3 minutes until fragrant.
3. Add the bell pepper and kale to the skillet and stir-fry for 4-5 minutes until the kale wilts and the vegetables are tender-crisp.
4. Stir in the cooked wheat berries and toss to combine.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes. Pour this sauce over the stir-fry and mix well to coat.
6. Sprinkle sesame seeds and green onions over the stir-fry before serving.

This wheat berry and kale stir-fry is a flavorful, nutrient-packed dish perfect for February. The wheat berries provide a hearty base, while the kale adds a rich, earthy flavor that pairs perfectly with the tangy soy sauce and sweet honey. This dish is quick to prepare, and its balance of fresh vegetables and whole grains makes it a healthy and filling meal. It’s an ideal choice for a light yet satisfying dinner or lunch and can easily be customized with other vegetables you have on hand.

February Wheat Berry and Mushroom Risotto

This creamy wheat berry risotto brings the nutty flavor of wheat berries together with the savory richness of mushrooms for a perfect February comfort food. This dish is hearty yet light, offering a satisfying texture while being full of deep, earthy flavors from the mushrooms and a hint of Parmesan cheese.

Ingredients:

• 1 cup wheat berries
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (button or cremini work well)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the wheat berries under cold water and cook them in vegetable broth according to package instructions (about 45 minutes). Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for another 5 minutes until they release their moisture and become golden brown.
4. If using, add the white wine and cook for 2-3 minutes until the wine is mostly absorbed.
5. Stir in the cooked wheat berries and cook for 2-3 minutes, allowing them to absorb some of the mushroom flavor.
6. Gradually add the vegetable broth, 1/4 cup at a time, stirring frequently, allowing the liquid to be absorbed before adding more. Continue this process until the wheat berries are creamy and tender, about 20-25 minutes.
7. Stir in the Parmesan cheese, butter, salt, and pepper to taste.
8. Serve the risotto warm, garnished with fresh parsley.

This wheat berry and mushroom risotto is a comforting, flavorful dish that’s perfect for February evenings. The hearty wheat berries create a creamy texture while maintaining a satisfying chewiness, and the earthy mushrooms bring depth to the dish. With the addition of Parmesan and butter, this risotto becomes rich and velvety, making it a wonderful choice for a cozy dinner or special occasion meal. The dish is also versatile, allowing you to swap in other mushrooms or vegetables based on what’s in season.

February Wheat Berry and Roasted Beet Salad with Goat Cheese

This hearty wheat berry and roasted beet salad is perfect for February, when root vegetables like beets are in season. The nutty texture of wheat berries complements the sweet, earthy flavor of roasted beets, while the creamy goat cheese and tangy dressing tie everything together for a balanced, refreshing salad.

Ingredients:

• 1 cup wheat berries
• 2 cups water
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, or spring mix)
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the wheat berries and cook them in water according to package instructions (about 45 minutes). Drain and set aside.
3. Toss the diced beets with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for 25-30 minutes, until tender and lightly caramelized.
4. In a large mixing bowl, combine the cooked wheat berries, roasted beets, and mixed greens.
5. In a small bowl, whisk together the balsamic vinegar, honey, and olive oil to create the dressing. Pour over the salad and toss gently.
6. Top the salad with crumbled goat cheese and walnuts (if using).
7. Serve immediately.

This wheat berry and roasted beet salad offers a delicious mix of textures and flavors that are perfect for February. The earthy sweetness of the beets pairs wonderfully with the hearty wheat berries, while the goat cheese adds a creamy, tangy contrast. The dressing is a perfect balance of sweet and acidic, bringing everything together in one vibrant and satisfying dish. This salad is a great choice for a light yet filling lunch or as a side to a larger meal. It’s packed with nutrients and makes the most of winter produce, offering a healthy and hearty option for the season.

February Wheat Berry and Winter Squash Stew

This hearty winter stew combines the earthy flavor of wheat berries with the sweetness of roasted winter squash. Perfect for the chilly February days, this stew is comforting and nutrient-dense. The wheat berries provide a chewy texture, while the squash adds a creamy, slightly sweet contrast, all tied together with a savory broth.

Ingredients:

• 1 cup wheat berries
• 4 cups vegetable broth
• 2 cups diced winter squash (butternut or acorn squash)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced winter squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast in the oven for 25-30 minutes, until tender and lightly caramelized.
2. Meanwhile, rinse the wheat berries and cook them in vegetable broth according to package instructions (about 45 minutes). Drain and set aside.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and sliced carrots and cook for 5-7 minutes until softened.
4. Add the minced garlic, ground cinnamon, and ground cumin, cooking for another minute until fragrant.
5. Add the roasted squash, cooked wheat berries, and vegetable broth to the pot. Stir to combine and bring the stew to a simmer.
6. Simmer for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
7. Serve the stew warm, garnished with fresh parsley.

This wheat berry and winter squash stew is the perfect cozy dish for a February evening. The nutty wheat berries create a satisfying base while the roasted squash adds a natural sweetness that complements the warm spices. The cinnamon and cumin provide just the right amount of warmth and complexity, making this stew a perfect comfort food. It’s a great way to enjoy seasonal vegetables, offering a healthy and filling meal to keep you nourished through the winter months.

February Wheat Berry and Lentil Soup

This hearty, protein-packed soup features a delicious combination of wheat berries and lentils, making it a perfect choice for a nutritious February meal. With its rich broth, tender lentils, and chewy wheat berries, this soup is warming and satisfying, ideal for those colder days when you need a comforting yet healthy meal.

Ingredients:

• 1 cup wheat berries
• 1 cup green or brown lentils, rinsed
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)

Instructions:

1. Rinse the wheat berries and cook them in vegetable broth according to package instructions (about 45 minutes). Drain and set aside.
2. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until softened.
3. Add the minced garlic, ground turmeric, ground coriander, and cumin to the pot and cook for 1-2 minutes until fragrant.
4. Stir in the rinsed lentils, cooked wheat berries, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes until the lentils and wheat berries are tender.
5. Season with salt and pepper to taste. For added brightness, squeeze fresh lemon juice into the soup just before serving.
6. Serve the soup warm.

This wheat berry and lentil soup is the perfect February comfort food. The earthy flavors of the wheat berries and lentils are complemented by a fragrant blend of spices, creating a deeply satisfying and nutritious soup. Packed with protein, fiber, and vitamins, it’s an excellent meal for staying warm and energized during the colder months. Whether enjoyed as a light lunch or a hearty dinner, this soup is both filling and wholesome, providing plenty of comfort without feeling heavy.

February Wheat Berry and Pomegranate Salad

This refreshing salad brings together the nutty texture of wheat berries with the sweet, tangy burst of pomegranate seeds, creating a light yet filling dish for February. It’s an ideal choice for a winter salad, offering a delightful contrast of textures and flavors, from the chewy wheat berries to the juicy pomegranate and the crunchy almonds.

Ingredients:

• 1 cup wheat berries
• 2 cups water
• 1/2 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Rinse the wheat berries and cook them in water according to package instructions (about 45 minutes). Drain and set aside to cool.
2. In a large mixing bowl, combine the cooked wheat berries, pomegranate seeds, toasted almonds, and fresh mint.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes before serving to allow the flavors to meld.

This wheat berry and pomegranate salad is a perfect way to incorporate seasonal ingredients into a light, flavorful dish. The chewiness of the wheat berries is balanced by the juicy pop of pomegranate seeds and the crunchy almonds, while the fresh mint adds a refreshing note. The honey-lemon dressing ties everything together with a touch of sweetness and acidity. It’s an excellent option for a healthy lunch, a side dish for dinner, or even as a festive salad for holiday gatherings. The combination of ingredients makes this salad as nourishing as it is vibrant.

February Wheat Berry and Roasted Beet Salad

This vibrant salad features the nutty texture of wheat berries paired with the earthy sweetness of roasted beets, making it a perfect winter salad for February. With a zesty dressing and the addition of tangy goat cheese and toasted walnuts, this salad provides a beautiful balance of flavors and textures, perfect for a light lunch or a side dish.

Ingredients:

• 1 cup wheat berries
• 4 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1/2 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 1/4 cup fresh parsley, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet cubes with 1 tablespoon of olive oil, salt, and pepper. Spread the beets out on a baking sheet and roast for 30-40 minutes, stirring once or twice, until tender.
2. While the beets are roasting, rinse and cook the wheat berries in water according to package instructions (about 45 minutes). Drain and set aside to cool.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, the remaining 1 tablespoon of olive oil, salt, and pepper to create the dressing.
4. Once the beets and wheat berries have cooled slightly, combine them in a large bowl. Add the goat cheese, toasted walnuts, and fresh parsley.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

The earthy sweetness of roasted beets and the nutty chew of wheat berries make this salad a wonderfully satisfying dish for February. The creamy goat cheese and crunchy walnuts add depth, while the zesty balsamic dressing brings all the elements together in a burst of flavor. This salad is perfect for a winter lunch or as a side dish at dinner. It’s full of vibrant colors and flavors that are both comforting and refreshing—ideal for adding a pop of nutrition and color to your table in the colder months.

February Wheat Berry and Apple Cider Pork Stir-Fry

This hearty stir-fry combines the chewy texture of wheat berries with the sweetness of apple cider, creating a savory and slightly tangy sauce that coats tender pork and crisp vegetables. With the addition of hearty greens like spinach or kale, this stir-fry makes for a satisfying and healthy meal that’s perfect for February evenings.

Ingredients:

• 1 cup wheat berries
• 1 pound pork tenderloin, sliced thinly
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 2 cups spinach or kale
• 1/2 cup apple cider
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Rinse and cook the wheat berries in water according to package instructions (about 45 minutes). Drain and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook for 5-7 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
3. In the same skillet, heat the remaining tablespoon of olive oil. Add the onion, bell pepper, and garlic, cooking for 3-5 minutes until softened.
4. Add the spinach or kale and cook until wilted, about 2 minutes.
5. Return the cooked pork to the skillet and pour in the apple cider, soy sauce, apple cider vinegar, and honey. Stir to combine, allowing the sauce to reduce slightly, about 3-5 minutes.
6. Add the cooked wheat berries to the skillet, tossing everything together. Season with salt, pepper, and red pepper flakes (if using).
7. Serve the stir-fry warm.

This wheat berry and apple cider pork stir-fry offers a delicious balance of sweet and savory flavors. The apple cider creates a light yet flavorful sauce that enhances the pork and vegetables, while the wheat berries provide a hearty base that makes the dish both filling and nutritious. This is a quick and easy meal that’s perfect for a February weeknight, offering a hearty dose of protein, greens, and whole grains in one satisfying bowl.

February Wheat Berry and Mushroom Risotto

This creamy wheat berry risotto brings together the nutty chewiness of wheat berries with the earthy flavors of mushrooms. Unlike traditional risotto made with Arborio rice, this version uses hearty wheat berries to create a filling, yet lighter, alternative. The combination of mushrooms and Parmesan adds depth, making this a comforting dish for the cooler February days.

Ingredients:

• 1 cup wheat berries
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional, for extra creaminess)
• Salt and pepper to taste
• Fresh thyme, chopped (for garnish)

Instructions:

1. Rinse the wheat berries and cook them in vegetable broth or water according to package instructions (about 45 minutes). Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the white wine, if using, and cook for 2-3 minutes, allowing the wine to reduce.
6. Add the cooked wheat berries and warm broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more. This process will take about 25-30 minutes.
7. Once the wheat berries are tender and the risotto is creamy, stir in the Parmesan cheese and heavy cream (if using). Season with salt and pepper to taste.
8. Serve warm, garnished with fresh thyme.

This wheat berry and mushroom risotto is a hearty, comforting dish perfect for February evenings. The chewiness of the wheat berries adds a satisfying texture, while the earthy mushrooms and creamy Parmesan create a rich, umami-packed flavor profile. This risotto is a wonderful twist on a classic, offering all the creaminess you love without the heaviness of traditional risotto. It’s an ideal dish for warming up on cold nights, providing both comfort and nourishment.

Note: More recipes are coming soon!