Saturday, July 23, 2016

Beet Green and Wheat Berry Bowl

One of the nicest things about really fresh farm vegetables is that when you buy a bunch of root vegetables like beets or turnips, you get a bundle of fresh greens in the bargain. So when you visit the Fairmount Neighborhood Farmers Market this Sunday morning, be sure to buy a bunch of Camas Swale Farm root vegetables and then rush home and make yourself a bowl of sautéed greens for lunch. 

I made this bowl with wheat berries that I'd cooked ahead in my trusty rice cooker. For many years I had held out on getting a rice cooker as an unnecessary kitchen gadget, but I've discovered that it's immensely handy for cooking all sorts of whole grains without any babysitting. You can set it up before leaving for work in the morning or taking a stroll to the farmers market, and return to a perfectly cooked pot of grains. For these I sautéed the beet greens with a couple of scallions and a sweet pepper, along with splashes of soy sauce and mirin, and topped it off with a fried egg for a delicious post market lunch.

Beet Green and Wheat Berry Bowls
serves two
1 bunch beet greens
2 large scallions or a shallot
1 small sweet pepper
2 Tbsp olive oil
1 tsp soy sauce
2 Tbsp mirin or rice wine
1 cup cooked wheat berries or another hearty grain
salt to taste
2 eggs
hot sauce such as Sriracha for serving

1. Ahead of time, cook the wheat berries in a rice cooker or on the stove top.

2. Rinse and chop the beet greens into 1 inch strips. Dice the scallions and pepper. 

3. Warm a skillet over medium heat. Add the oil and then the scallions and peppers and cook for a few minutes until glassy. Add the beet greens and saute for about three minutes until they have started to soften. Add the cooked wheat berries and stir to warm and coat in the oil. Add the soy sauce and mirin and allow to cook down. Taste and add salt as needed. Remove from the heat.

4. While the greens are cooking, heat a small skillet on another burner. Add a drizzle of olive oil and then crack in two eggs. Cook over medium low heat until the yokes are the desired firmness.

5. Divide the beet greens and wheat berries into two bowls. Top each with a fried egg and serve with a hot sauce like Sriracha. Enjoy.

No comments: