My Cart

Free SHIPPING on all US orders over $25

Rainbow chard and wheat berry salad

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. IMG_0020

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

Mustard oil ingredients
1 tablespoon olive oil 2 teaspoons dijon mustard 2 teaspoons white balsamic vinegar Salt & pepper Directions
  1. 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.
  2. 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).
  3. Mix together your mustard oil and set aside with your cooked wheat berries and poached eggs.
  4. In a medium skillet, heat a small drizzle of olive oil. Add the chopped scallions and cook for a minute or so.
  5. 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).
  6. 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).
Enjoy! by: Jeanine, of Love and Lemons and guest recipe blogger

Join our Mailing List

Sign up to receive our daily email and get 10% off your first purchase.

My Cart

Subtotal: $0.00

Your cart is currently empty.