INGREDIENTS:4 cups water, divided
1 cup quinoa
½ cup wheat berries*
1 ½ Tbsps. grated Parmesan cheese
2 tsps. fresh lemon juice
1 tsp lemon zest
1/8 tsp. fresh ground black pepper
3 tsps. olive oil, divided
1 cup green onions, sliced
1 ½ cups mixed greens (arugula,mustard greens, mesclun mix etc.)
1 oz. white wineDIRECTIONS:1. Cook quinoa and wheat berries separately. Rinse quinoa under cold running water, combine quinoa with 2 cups hot water in a medium sized heavy saucepan and heat to boiling. Reduce heat to medium-low, cover and cook until the liquid is absorbed and quinoa looks transparent, 12 to 15 minutes; reserve.
2. To cook wheat berries: Combine wheat berries and 1 ¾ cup cold water in a saucepan. Cover and soak overnight. Boil the wheat berries in their soaking liquid 50 to 60 minutes. Reserve.
3. In a small bowl, whisk together the Parmesan, lemon juice and zest, pepper and 2 tsps. of the oil, reserve.
4. In a 3 quart pan over medium heat, warm the remaining 1 tsp. of oil. Add green onions; cook, stirring frequently, for 2 minutes. Stir in greens; cook stirring constantly, for about 2 minutes or until wilted. Add wine.
5. Stir in the grain and Parmesan/lemon mixture. Cook, stirring constantly for 2 minutes to blend flavors. Serve hot as a side dish or use a filling for tomatoes or peppers.
*Cook wheat berries one day aheadNUTRITIONAL INFORMATION: Calories 130 (25% from fat ); Fat 3.5g (sat. 0.5g); Protein 4g; Carbohydrates 20g; Sodium 35mg; Cholesterol 0mg; Fiber 2g
SERVINGS:8 servingsFrom:Bill Chodan, Executive Chef and Deanne Brandstetter, M.B.A., R.D