Wheatberry and Roasted Veggie Pockets

Ingredients:

1 package whole wheat pita pockets

1 1/2 cups of cooked farro (wheatberry)

1 1/2 lbs of assorted root veggies chopped

1 vidalia onion diced

1 cup mixture of dried cranberries and raisins

5 basil leaves finely chopped

1/4 cup olive oil

3 tablespoons of fresh lemon juice

1 tablespoon white balsamic vinegar

Salt and pepper to taste

Preheat oven to 425. Roast vegetables on a baking sheet brushed with oil for 20 minutes or until tender. Cut pitas in half. Toss farro, veggies and the remaining ingredients in a bowl until everything is coated nicely with lemon, oil and vinegar mixture. Stuff pitas with farro salad and enjoy. This is great served warm or cold :)