I hope everyone had a great weekend! After eating at Hexagone (a French restaurant near Balboa Park) on Friday night, lunch in Hillcrest at 5 Guys on Saturday, a pasta buffet after a running event Saturday night, and a breakfast I made at home Sunday morning of cheesy chive scrambled eggs with a side of my “Avocado Butter” (**see below), I need to get back on track! I love this wheat berry recipe. I usually have all of the ingredients on hand, and it’s a refreshing salad on a warm summer night. It serves about 2 people as a side dish. I usually increase the recipe so I can have it as an entrée and have leftovers for lunch during the week. Let me know what you think!
4 cups water
1/2 cup dry wheat berries
1/2 of a 15 ounce can of black beans, rinsed
1 cup halved cherry tomatoes
1 cup edamame (I like to buy edamame already shelled when I make a large portion.)
1/4 cup finely diced red onion (more or less depending on how much you like onions)
3 Tablespoons Extra Virgin Olive Oil (Walnut or Macadamia Oil would be tasty, too.)
2 Tablespoons red wine vinegar
Combine water and wheat berries in a medium saucepan, and bring to a boil. Reduce heat, cover and simmer for 55 minutes, or until tender. Run under cool water to cool quickly and drain excess water. Add black beans, tomatoes, edamame, and onions to the wheat berries. Whisk oil and vinegar together and add to the salad. Season with salt and pepper. I usually add sriracha as well. I really need to buy stock in that company!
(**Avocado Butter: Whenever I get my hands on some amazing avocados, I simply take the meat of the avocado and combine it with some crushed garlic, salt and lemon juice. I do it to taste – nothing complicated and nothing fancy. Often I eat it with bread, hence “Avocado Butter”, but it really is great with almost anything!)
Take Care and Happy Eating!