Begin by rinsing 1 cup of whole red wheat berries under cold water. This step helps remove any debris. Next, in a medium pot, add the wheat berries and 3 cups of low-sodium vegetable broth.

Bring it to a boil over medium-high heat. Once boiling, lower the heat to a simmer, cover, and let them cook for about 45 minutes to an hour, or until tender but still chewy. The longer they cook, the softer they become, but you might lose that delightful chew. Drain any remaining liquid and set the cooked wheat berries aside.

While your wheat berries are cooking, preheat your oven to 400°F (200°C). Take 1 pound of Brussels sprouts and cut them into quarters. This increases their surface area for roasting, making them crispier.

In a mixing bowl, toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and cracked black pepper to taste. Spread them on a baking sheet in an even layer. Roast the sprouts for about 25-30 minutes, stirring halfway through to ensure even browning.

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped shallot and sauté until translucent, about 3-4 minutes. The aroma will soon fill your kitchen!

Mix in ½ teaspoon of smoked paprika for a smoky touch and stir for another minute. Now, add the cooked wheat berries and roasted Brussels sprouts to the skillet. Toss everything together thoroughly.

To enhance the flavors, whisk together 1 teaspoon of Dijon mustard with 1 tablespoon of freshly squeezed lemon juice. Pour this mixture over the wheat berries and Brussels sprouts. Toss everything together until coated. Adjust seasoning with more salt and pepper if needed.

Your dish is officially ready! Garnish with some chopped walnut pieces for extra crunch and nutrition. You can serve this warm or let it cool and enjoy it cold as a salad.