Carrots with Caraway Yogurt and Wheat Berries

• 1/4 cup extra-virgin olive oil
• 1 large red onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon sweet Hungarian paprika, plus more for garnish
• Sea salt
• 1 1/2 pounds young carrots, scrubbed
• Freshly ground black pepper
• 2 tablespoons chopped chives
• 3/4 cup plain whole-milk Greek yogurt
• 1/4 teaspoon caraway seeds
• 4 cups cooked wheat berries

1. In a medium saucepan, heat 3 tablespoons of the olive oil until shimmering.
2. Add the onion and garlic and cook over moderate heat until softened, about 6 minutes.
3. Add the 1 tablespoon of paprika and a generous pinch of salt and cook for 1 minute, stirring.
4. Add 4 cups of water and the carrots and bring to a simmer.
5. Cover and cook over low heat until tender, about 20 minutes.
6. Season with salt and pepper.
7. Drain the carrots and transfer to a platter.
8. Sprinkle with 1 tablespoon of the chives.
9. In a bowl, mix the yogurt with the remaining 1 tablespoon of chives and season with salt and pepper.
10. In a small skillet, heat the remaining 1 tablespoon of olive oil.
11. Add the caraway and toast over moderate heat until fragrant, 1 minute.
12. Drizzle the caraway oil over the yogurt and sprinkle with paprika.
13. Serve the carrots with the yogurt and wheat berries.

extravirgin olive oil, red onion, garlic, sweet hungarian paprika, salt, young carrots, freshly ground black pepper, chives, milk, caraway seeds, cooked wheat berries

Taken from www.foodandwine.com/recipes/carrots-with-caraway-yogurt-and-wheat-berries (may not work)