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Wheat Berry and Caramelized Fennel Saute
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Wheat Berry and Caramelized Fennel Saute

Wheat Berry and Caramelized Fennel Saute

with Tart Apricots, Capers, and Arugula Salad

Sweet-tart apricots and briny capers bring unique flavors to the plate in this hearty grain salad. A mixture of crunchy, marinated fennel and sweet, sautéed fennel highlights the vegetable’s versatility. We’re finishing the dish with creamy mozzarella and basil to keep things feeling fresh and summery.

Tags:
Veggie
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
DifficultyMedium

Ingredients

/ serving 2 people

1 bunch

Basil

1 unit

Fennel

1 unit

Shallot

2 ounce

Arugula

1 unit

Lemon

unit

Capers

1 ounce

Dried Apricots

¾ cup

Wheat Berries

(Contains Wheat)

4 ounce

Fresh Mozzarella

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories610 kcal
Energy (kJ)2552 kJ
Fat25 g
Saturated Fat0 g
Carbohydrate80 g
Sugar0 g
Dietary Fiber18 g
Protein23 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Strainer
Large Bowl
Large Pan
Pan
Bowl

Instructions

Slice the fennel
1

In a medium pot, bring 3 cups water and a large pinch of salt to a boil. Trim, halve, and core the fennel, then slice as thinly as possible. Dice the apricot. Halve, peel, and thinly slice the shallot. Halve the lemon

2

Add the wheat berries to the boiling water, then reduce heat to a simmer and cook for 35-40 minutes, until tender. Drain.

3

Marinate the fennel: in a large bowl, toss half the fennel with the juice of half a lemon. Season with salt and pepper.

Cook the vegetables
4

Heat 1 teaspoon olive oil in a large pan over medium heat. Add the shallot to the pan and cook, tossing, 2-3 minutes, until softened. Add half the fennel to the pan and cook, tossing, 5-6 minutes, until very soft and beginning to caramelize. Season with salt and pepper. Stir the capers and apricots into the pan and cook 1-2 minutes, until apricots soften. Remove pan from heat.

5

While the wheat berries finishes cooking, dice the mozzarella. Thinly slice the basil leaves

Add the wheat berries, mozzarella, and basil
6

Once the wheat berries are ready, toss it into the pan along with the mozzarella, basil, and 1 tablespoon olive oil. Season with salt and pepper.

Add the arugula
7

Toss the arugula into the marinated fennel along with 2 teaspoons olive oil. Season with salt and pepper.

8

Divide the farro mixture between bowls and top with the arugula salad. Enjoy!