Categories: Vegetables- whole wheat

Ingredients

• 1 1/4 cups quick-cook wheat berries
• (the whole grain of wheat without the hull)
• 5 Tbsp. balsamic vinegar
• 3 Tbsp. extra-virgin olive oil
• 1/2 tsp. Dijon mustard
• 1 tsp. salt
• 1/4 tsp. plus 1/8 tsp. black pepper
• 12 oz. Kale, trimmed
• 10 oz. cremini mushrooms
• 7 oz. shitake mushrooms, stems removed and discarded
• 1/3 cup walnuts, toasted and chopped
• 4 poached eggs (optional)

Directions

1. Add wheat berries to a medium pot and fill with water. Cover and bring to a boil. Reduce to a simmer and cook for 15 minutes, until tender. Drain.
2. Meanwhile, heat a grill or grill pan to medium-high. Whisk 3 Tbsp. of the vinegar, 2 Tbsp. of the oil, the mustard, 1/4 tsp. of the salt and 1/8 tsp. pepper. Pour half the vinaigrette over Kale leaves and toss well. Brush remaining vinaigrette over mushrooms.

3. (skewer cremini, if desired).

4. Grill cremini for 4 minutes per side and shitakes for 2 minutes per side, turning each once. Grill kale for 2 minutes per side, in 2 batches. Quarter cremini, slice shitakes and chop kale, discarding stems on the latter. Stir into cooked wheat berries with walnuts and remaining 2 Tbsp. vinegar, 1 Tbsp. oil, 3/4 tsp. salt and 1/4 tsp. pepper. Top each serving with a poached egg, if desired.

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