We are still
enjoying the double batch of muhammara I made last weekend, and this has been one of my favorite combinations: a bowl of
wheat berries and roasted veggies topped with a big dollop of that rich spread.
I have since
enjoyed pomegranate seeds (arils) on yogurt, in salads, cooked into pancakes, and in whole grain side dishes like quinoa, farro,
wheat berries, freekeh and sorghum.