loveandlemons
rainbow chard & wheatberries
Grains & greens. Avocado & eggs… I could probably stop blogging right here and be happy eating this meal every…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Mix together your mustard oil, cook your wheatberries, poach your eggs, set aside. (see notes for specific instructions).
mustard oil (see below)
2
In a medium skillet, heat a small drizzle of olive oil. Add the chopped scallions and cook for a minute or so.
small drizzle olive oilolive oil1 tablespoon
3
Add the chard and a pinch of salt and pepper. Use tongs to move the chard in the pan so that the uncooked parts start to wilt. Add ½ of the mustard oil and stir the chard to lightly coat. Remove chard from the pan just before it's completely wilted. (It'll continue cooking a bit and you don't want it to become soggy).
mustard oil (see below)
4
Plate the wheat berries with the chard, avocado, radish slices and poached eggs. Sprinkle with a bit more salt and pepper and drizzle on the rest of the mustard oil. Top with toasted almonds (not pictured, but delicious).
mustard oil (see below)
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