Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Tuesday, October 20, 2015
Wheat Berry Edamame Corn and Feta Saute
Bring some salted water to a boil, add your wheat berries then simmer for 50 minutes and drain. You only need a half cup for this dish but you might as well throw in a whole cup as they’re great in soups and salads and last for a couple of weeks in the fridge.
Sauté some shallot and garlic along with a box each of frozen corn and edamame. Once your veggies are cooked through add the wheat berries, chopped mint, crumbled feta, and salt and pepper to taste, then sauté another five minutes and serve.