Wheat Berry Salad

Another vegetarian wonder dish that will keep you satisfied for hours – this recipe is inspired from Heidi Swanson’s Super Natural Cooking 

1 cups soft wheat berries, rinsed
4 cups vegetable/chicken broth
2 tsp kosher salt and more if needed
1 small onion, chopped
2 tbsp light olive oil or any vegetable oil
1 small bunch of green onions
3 generous handful of spinach leaves, stemmed and well rinsed
1/2 cup roasted pine nuts
1/2 cup crumbled feta cheese
Grated zest of 3 oranges and the juice of two
Juice of one lemon
1/3 cup extra-virgin olive oil or more to your preferred taste
salt and pepper
Serves 4
1. Saute onions with 2 tbsp oil until golden and then add wheat berries, broth or water and 1 tsp salt in a saucepan over high heat.  Bring to a boill, lower the heat and simmer covered until plump about an hour and 30 minutes
2.  If there is any broth left, drain and season the berries to taste with more salt, if need be.
3. Make the dressing by combining all the ingredients
4. Toss wheat berries with the spinach, pine nuts, citrus dressing, then top with the feta and add more salt and pepper, if needed

Wild Rice Soup with Mushrooms and Spinach

This is an easy, nutritious and delicious soup for fall and it freezes very well.

1 cup Wild Rice, rinsed
1/2 cup lentil, rinsed
1/2 cup barley, rinsed
1/2 lb mushrooms, thinly sliced
4 cups spinach, chopped
1 cup green onions, chopped
1 cup cilantro, chopped
1 large onion, shopped
4 cloves garlic, chopped
6 cups chicken broth
1/2 cup vegetable oil or light olive oil
1 tsp salt or more to taste
1/2 tsp pepper
1/4 tsp turmeric
Serving 4-6

1. In a soup pot over medium heat, saute onion for 3-4 minutes then add garlic and mix; you can separate a small amount of saute onion and put it aside for garnish
2. Add wild rice, barley, salt, pepper, turmeric and chicken broth to the pot – let is simmer over medium heat for 30 minutes
3. Add sliced mushroom, lentil and all the herbs, mix well, taste for seasoning and add salt and pepper, if necessary and let it simmer for another 30 minutes.  Feel free to add extra chicken broth, if the soup is too thick.
4.  Serve over