Berry Bowl

Don't mean to be a downer, but if you're looking for summer fruits, just click on through.

This meal rests upon a substantial base of one of my favorite berries: wheat. I won't bore you with the wheat berry sermon again, but this is one serious grain that packs a chewy punch--right in the stomach, where it makes and keeps you full for a good long while.

As usual, this meal was kind of a fridge-sweeper, meaning it can be replicated exactly, or modified to fit your own grocery list.

Wheat Berry Bowl

(serves 2-3)

1/2 cup wheat berries

1/4 cup millet (optional)

1 bunch chard (or other green)

1/2 small onion, sliced

2 cloves garlic

4 verrrrrrrry thin slices of lemon, chopped (peel and all)

1 small tomato, diced

1/2 avocado, diced

2 Tbsp parsley, chopped

1/4 cup walnuts, toasted and chopped

Splash vinegar or pre-made salad dressing

S&P

1. Put a small pot of water (or broth) on to boil. When rolling, drop in the wheat berries and millet. Lower heat and simmer about 30 minutes, or until you can actually chew and swallow the berries rather than chipping a tooth or just giving up out of weariness and spitting them out. Stir occasionally.
2. Meanwhile, wash and chop the chard (or spinach or kale or turnip greens or whatever). In a large skillet, heat some oil and sweat the onions with salt about 4 minutes. Add garlic and lemon and saute one minute more. Add chard and turn, getting the greens on the bottom and the garlic off (so it doesn't burn). Stir and let wilt until super tender, 7-10 minutes.
3. When the berries-millet are ready, drain in a fine mesh sieve and divide between two bowls. Drizzle with a touch of oil and a teaspoon or two of vinegar, or just a splash of ready made salad dressing. Top with greens, tomato, avocado, parsley, and walnuts.
4. Chow down.

Some notes.....

If you don't have all the pieces, don't worry. Avocado is kind of optional, but it adds a real depth to the whole experience. Definitely toast the walnuts (pecans or pine nuts would be good too). If you don't have a lemon, but maybe you have bottled lemon juice, just toss a few teaspoons in the skillet when you add your greens. Don't forget salt and pepper.