Posted on April 10 2014
Wheat berries might be my favorite new food. There is only so much quinoa and oatmeal a girl can eat. We found this amazing recipe from our new friend Jeanine over at Love and Lemons. We hope to share many more in the near future.
Rainbow chard and wheat berry salad Serves two Ingredients Small drizzle olive oil 1/4 cup chopped scallions, (the white parts) 1 bunch chard, chopped, coarse stems removed* mustard oil (see below) 1/2 cup cooked wheat berries (or quinoa, farro, etc) 1/2 avocado, chopped, w/ a squeeze of lemon a few sliced radishes optional: poached eggs optional: toasted & chopped almonds
- Cook your wheat berries by soaking them overnight. Drain, rinse, then simmer in a pot full of lightly salted water for 45 to 60 minutes until they're soft yet chewy. Drain again. 1 cup of dry wheat berries makes about 2 cups cooked wheat berries. You can store any extra in the fridge for up to a week.
- To poach your eggs, crack room temperature eggs separately in tiny bowls and have them ready. Heat water in a medium pot until just below boiling (to the point where you see tiny bubbles on the bottom and sides of the pan). Add a good splash of white wine vinegar, then swirl the water. Drop 1 egg in. Gently move the water to ensure it's not sticking to the bottom of the pan. Don't touch it for about 3 minutes, then use a slotted spoon to scoop it out. (I prefer to do 1 egg at a time, but you can do 2 if you're a pro).
- Mix together your mustard oil and set aside with your cooked wheat berries and poached eggs.
- In a medium skillet, heat a small drizzle of olive oil. Add the chopped scallions and cook for a minute or so.
- Add the chard and a pinch of salt and pepper. Use tongs to move the chard in the pan so that the uncooked parts start to wilt. Add 1/2 of the mustard oil and stir the chard to lightly coat. Remove chard from the pan just before it's completely wilted. (It'll continue cooking a bit and you don't want it to become soggy).
- Plate the wheat berries with the chard, avocado, radish slices and poached eggs. Sprinkle with a bit more salt and pepper and drizzle on the rest of the mustard oil. Top with toasted almonds (not pictured, but delicious).