Super lunch: two salads
One salad made with collard greens, black beans, and wheat berries
One salad made with cucumbers, tomatoes, goat cheese, and lettuce
Collard Salad
1 bunch collard greens
1/2 box chicken stock
2.5 C wheat berries, cooked
1/2 to 1 can black beans, washed and rinsed
To taste:
olive oil
rice vinegar
crushed ginger
salt
In a rice cooker or medium pot, bring 2 1/2 C water to a boil. Add about 2 tsp olive oil, 3/4 C wheat berries and tumeric, cumin, and salt to taste. Cook for 30-40 minutes or until wheat berries are done. (Wheat berries should be slightly chewy)
Place about 2 inches of chicken stock in a large pot. Bring to a simmer. While chicken stock is warming, rinse and chop the collard greens. Place over simmering chicken stock and cook until the collards are just beyond bright green (you may wish to cook them longer according to your preferences). Remove from heat and let cool.
Rinse black beans and allow to drain.
In a large bowl, combine all ingredients, along with olive oil, rice vinegar, crushed ginger, and salt. Serve chilled, at room temperature, or heated.
I'm sure you can figure out how to make the cucumber/tomatoe/goat cheese/green lettuce salad. I like to mix together olive oil, rice vinegar, ginger, lemon juice, salt, and dried orange peel as a dressing.
One salad made with cucumbers, tomatoes, goat cheese, and lettuce
Collard Salad
1 bunch collard greens
1/2 box chicken stock
2.5 C wheat berries, cooked
1/2 to 1 can black beans, washed and rinsed
To taste:
olive oil
rice vinegar
crushed ginger
salt
In a rice cooker or medium pot, bring 2 1/2 C water to a boil. Add about 2 tsp olive oil, 3/4 C wheat berries and tumeric, cumin, and salt to taste. Cook for 30-40 minutes or until wheat berries are done. (Wheat berries should be slightly chewy)
Place about 2 inches of chicken stock in a large pot. Bring to a simmer. While chicken stock is warming, rinse and chop the collard greens. Place over simmering chicken stock and cook until the collards are just beyond bright green (you may wish to cook them longer according to your preferences). Remove from heat and let cool.
Rinse black beans and allow to drain.
In a large bowl, combine all ingredients, along with olive oil, rice vinegar, crushed ginger, and salt. Serve chilled, at room temperature, or heated.
I'm sure you can figure out how to make the cucumber/tomatoe/goat cheese/green lettuce salad. I like to mix together olive oil, rice vinegar, ginger, lemon juice, salt, and dried orange peel as a dressing.