Besides the cooking time for the wheatberries, this was a quick to prepare salad, packed with nutrients and a meal in itself when served with crusty bread. The dried wheatberries were purchased from a local farmers market and there are mixed greens are plentiful now in the garden.
1 cup dried wheatberries
2 bay leaves
several sprigs of fresh thyme
1 cup cooked rice
1/2 orange peeled and chopped small
1/2 cup steamed carrots (or small can)
Arugula and kale
Maple balsamic vinegar
1/2 cup raisins
fresh sprouts and Parmesan cheese
- Cover wheatberries with water, bring to a boil and simmer with bay leaves and thyme for 1 - 1/2 hours until soft ( they will still be chewy), drain.
- Stir in rice, orange and carrots. Add balsamic vinegar and a little olive oil to taste.
- Serve over bed of arugula and kale, sprinkle with raisins, sprouts and cheese.
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