In my attempts to mostly stick with my every day food plan this month, I've been working with vegan recipes that are quick to make yet produce lots of food at once.
The Bob's Red Mill store was one of my favorite places in Portland. I worked at one of the Kaiser clinics just 5 minutes away from their large store in the suburbs, and I frequently loaded up on their inexpensive but high quality bulk grains and beans.
Wheat berries take a while to cook (Just follow the directions on the back of your package, but it generally goes: dump grains in boiling water and lower the stove to low and simmer at least an hour until they are done.), but once they are tender, this salad is quick to come together. I'm giving you the "recipe" for what I actually did below, but this is more of a template really. Cooked grains + chopped vegetables + herbs + beans or nuts or dried fruit + cold pressed oil + acid + salt = lunches all week.
I used wheat berries here, but you could use barley or rye or if you are gluten-free, quinoa.
1 cup of wheat berries
1 English cucumber, chopped
1 pint of grape tomatoes, halved
a generous handful of flat leaf parsley, chopped
cold pressed olive oil
Cook the grains according to the package directions. Drain them and let them cool before adding the other ingredients. I dole the mixture out into glass containers and add half a Meyer lemon to squeeze over each serving just before lunch each day.
Posted on Fri, August 16, 2013
by Heidi Gilchrist filed under