Wheat Berry Salad with Roasted Red Peppers and Peas
This is one of those dishes that I really wish I had someone to share that first bite with so we could high-five each other about how amazing it tastes. Two nights a week Funk is geeking out at MBA school, and on those nights I usually just make myself a massive salad, or a frozen veggie burger, or something he doesn’t particularly love (like charcoal black brussels sprouts). I try and save the fancy-pants recipes for nights he’s here, since eating is just more fun that way. But for whatever reason, we literally have no fresh food in our kitchen (and it’s only Wednesday!) except for a thing of fresh mint and half of a lemon, and I was sick of frozen veggie burgers. Don’t ask me why I had fresh mint in the fridge…I can’t remember the original recipe I had in mind, which is why it was still sitting there unused. Anyway, I scoured the cabinets and pulled some ingredients that wound up pairing together absolutely perfectly, and wowed myself with a spring-like meal. I don’t care if these ingredients aren’t really spring-like…it’s 80 degrees in Boston this week, making this recipe spring (summer?) like.
2 cups wheat berries, prepared in the rice cooker
1 jar roasted red peppers (about 2 full peppers if you make them yourself), sliced and diced
1 can of chickpeas, drained and rinsed
1/2 bag frozen peas, defrosted
bunch of fresh mint leaves, cut into thin strips
Juice of one lemon
A few glugs of olive oil
salt and pepper to taste
Ready for the hard part?
Combine all ingredients in a large bowl, mix, and scoop into your mouth. It’s a complete (and completely awesome) meal, since I spy whole grains, veggies, and a protein in one dish. Take this recipe as a friendly reminder that if you have healthy foods on hand, a well stocked freezer, and fully-loaded pantry, you can always – and I mean always – whip up a healthy, satisfying, and even spring-like meal.