Wheatberry and Chickpea Salad with Olives and Feta
this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?
The macros for the following recipe look like this per portion:
198kcal
5 g pro
26 cho (5g fiber)
13 g fat (2g sat)
2 1/2 cup Wheatberries
2 cups of Chickpeas
1 1/3 cups crubled feta
Salt
1 cup cured black olives, no stones, rough chopped
1 cup chopped marinated artchokes, drained and rinced
1 cup each: chopped radicchio, arugala, roasted red peppers
20 grape tomatoes, halved
juice from one lemon
1 tbs EV olive oil
2/3 cup chopped opal basil, or micro basil
ground black pepper...
Method:
this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:
cover the wheatberries in a deep sauce pot with about two inches of stock over the depth of the wheatberries , it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the wheatberries cool.
Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp.
questions? ask the chef. if it's broken, we can fix it, always.
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