Poached Egg Buddha Bowls :

3/4 cup wheat berries
3-1/2 cups water, divided
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon thinly sliced fresh mint leaves
1/4 teaspoon salt

1/8 teaspoon freshly ground pepper
1/2 cup quartered cherry tomatoes
1/2 cup reduced-fat ricotta cheese
2 tablespoons sliced Greek olives
2 large eggs
Additional olive oil and pepper, optional...

Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.
To poach egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
Using a slotted spoon, transfer egg to one of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

Test Kitchen tips
Wheat berries are whole kernels of wheat. They cook up to a chewy texture with a hint of buttery flavor...
Look for wheat berries near other whole grains; they're usually in the baking aisle in small packages...
Top this dish with your favorite veggies. Try grilled asparagus, steamed green beans, sautéed mushrooms and more...

Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
1 serving: 526 calories, 24g fat (5g saturated fat), 201mg cholesterol, 563mg sodium, 58g carbohydrate (5g sugars, 10g fiber), 21g protein...


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