|Total Time||4 hours|
Last summer, when I saw Grant Butler’s recipe for wheat-berry salad in the Oregonian, I knew I’d like it. This my adaption of Butler’s recipe, which makes a healthy meal-in-a-bowl — beans, grains, greens — and a fabulous brown-bag lunch.
You can substitute canned garbanzo beans, but I like to cook a big pot of dried beans, then divide them into 2- and 3-cup portions to stow in my freezer for future meals (salad, roasted snacks, hummus, soup, curry, stew).
|1||cup spelt berries|
|3||cups cooked garbanzo beans, rinsed and drained|
|1||bunch of green onions, whites and light greens thinly sliced|
|1||large jalapeño chile, seeds and veins removed, minced|
|1||cup lightly packed fresh cilantro, chopped|
|1||red bell pepper, seeds and membranes removed, chopped|
|2||Tbsp. apple-cider vinegar|
|3||Tbsp. freshly squeezed lime juice|
|2||medium garlic cloves, pressed or finely minced|
|¾||tsp. ground cumin|
|½||tsp. Spanish paprika|
|~||Salt and freshly ground black pepper to taste|
|⅓||cup extra-virgin olive oil|
|5 to 6||cups loosely packed baby spinach, arugula, or mixed greens, washed and dried|
|5||oz. feta cheese, drained and crumbled|
This content is from the Culinate Kitchen collection.
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