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Lemony Wheat Berries with Roasted Brussels Sprouts

kept bylaerkin

1 c. red wheat berries
3 c. vegetable broth
1 lb. brussels sprouts, trimmed and quartered
1 large shallot, chopped
2 tbsp. olive oil, divided
1/4 c. walnut pieces
1 tbsp. lemon juice
zest from 1 lemon
salt + pepper to taste



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