Nutty wheat berries and earthy Portobello mushrooms combine for a winter salad that’s worth digging into.
Makes 3 servings
Cooking time: 45 minutes (active), 45 minutes (total)
3 cups all natural, low-sodium chicken stock (or substitute vegetable stock)
1 cup winter red wheat berries
1/2 tablespoon extra virgin olive oil
1 small organic shallot, minced
1 clove organic garlic, minced
1 cup organic Portobello mushrooms, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup organic fennel, very thinly sliced
2 teaspoons tarragon minced
1 teaspoon organic lemon juice
1. In a saucepan, bring stock to a boil. 2. Add wheat berries and 1 teaspoon salt; cover, reduce heat to low, and then simmer until wheat berries are tender (about 30 minutes). When cooked, drain off any remaining liquid and set aside.
3. In a sauté pan, heat olive oil over medium high heat. Add the shallots and cook for 2 minutes. Add garlic, mushrooms, and black pepper. Reduce heat to low, stirring frequently until mushrooms are soft. Stir in cooked wheat berries to combine flavours and remove from heat.
4. In bowl, mix shaved fennel, tarragon and lemon juice. Divide wheat berry mixture into three serving bowls. Pour fennel mixture evenly atop each bowl and serve. (Salad can be made up to a day in advance.