Wheat Berry Veggy Melt (Lacto)

This vegetarian casserole pairs chewy wheat berries with steamed vegetables and a bubbly layer of broiled mozzarella on top. It’s hearty, whole-grain comfort food that doesn’t rely on heavy sauces or cream.

The vegetables get steamed in stages. Butternut squash and carrots go in first for 10 minutes since they’re denser, then the yellow squash joins for the last 5 minutes. Staging the cook times this way means everything comes out tender without the softer squash turning to mush.

A tablespoon of soy sauce tossed through the wheat berries and vegetables adds a savory, umami backbone that makes the whole dish taste more substantial than the ingredient list suggests. Then two cups of mozzarella get broiled on top until golden and stretchy.

Kitchen Tips

• Cook wheat berries ahead of time. They take about an hour to simmer, so having them pre-cooked in the fridge makes this a quick weeknight meal.
• Steam the vegetables just until tender, not soft. They’ll get a few more minutes under the broiler, and overcooked squash falls apart.
• Watch the broiler closely. The cheese goes from golden to burnt in under a minute, so stay by the oven.
• Use a wide, shallow casserole dish so the cheese layer is thin and browns evenly.

Variations

• Swap mozzarella for Monterey Jack cheese as the recipe suggests for a slightly sharper, creamier melt.
• Add cubed zucchini or broccoli florets to the steaming basket for more vegetable variety.
• Use farro or barley instead of wheat berries for a slightly softer grain texture.