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  Whole Grain Veggie Casserole with Feta



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4 cups cooked wheat berries. room temperature
3 cups raw broccoli, bite-sized pieces
1 cup raw carrots, halved lengthwise and sliced
1/2 cup sun-dried tomatoes, chopped
zest and juice of a lemon
2 Tablespoons fresh oregano, finely chopped
2-3 Tablespoons olive oil
8 ounces feta, chopped into small cubes

Preheat oven to 350 degrees. Lightly oil a 2 quart deep casserole dish.
In a large bowl, thoroughly mix together all ingredients except feta cheese.
Lightly mix in feta so that pieces remain whole.
Spoon into prepared casserole dish and cover with lid or foil.
Bake 45 minutes, until carrots are tender-crisp and feta is melted.
Let sit for 10 minutes before serving.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen