Continuing on the no-meat kick after the ridiculously-bad-for-you-but-oh-so-delicious braised bacon, I decided to start experimenting with grains. Stopping by the Union Square Whole Foods, I picked up some roasted buckwheat and quinoa. What I really wanted was some delightfully chewy wheat berries, but they were completely out so I decided on the subway that I’d give the buckwheat a go.
The smoky roasted buckwheat reminded me of barley tea and added some nice depth to the salad, but next time I’m definitely going to hunt down some wheat berry. The salad is served warm with roasted winter veggies and a sweet balsamic vinaigrette. The celery adds some nice crunch in there, but I was thinking sunchokes or asian pear would work just as well. A soft poached egg on top lends some creaminess and body that makes this a one plate meal.
1 cup cooked wheat berries (or some other whole grain)
1/3 C celery cut into small cubes
1 Tbs chopped parsley
1 Tbs good olive oil
1 C cubed kabocha or butternut squash
1/2 C cubed parsnip or celery root
1 spring onion sliced (or small sweet onion)
1 tsp kosher salt
2 Tbs good olive oil
2 Tbs real balsamic vinegar
8 sage leaves cut into thin ribbons
1 tsp salt
freshly ground black pepper to taste
1 poached egg per serving
mache or frisée
Prepare the wheat berries according the the box directions and dump it into a large bowl. Toss the hot wheat with celery and parsley in a large bowl.
Heat 1 Tbs of good olive oil over medium heat and saute the kabocha, parsnip, onion and salt until the vegetables are soft enough to eat (but not mushy). Add to bowl with wheat.
Whisk together the dressing ingredients and pour enough on the wheat and veggies, tossing gently, to lightly coat everything.
To serve, put down a bed of greens, layer on the wheat and veggies, top with a soft poached egg and drizzle on a little more dressing.