It is now a full week since I last went to the food market. I’m taking this sheltering in place seriously. By now my dried garbanzos are used up so no more hummus for a while. But I still have a lot of staples and one thing I have is a big jar of wheat berries. That’s a grain a discovered a while back that when cooked up comes off like firm Israeli couscous.

I cooked up a batch of it. Then I cooked up a cup of basmati rice and tossed them together. I opened up a can of Westbrae Natural organic salad beans (a mixture of kidney, pinto and garbanzo beans). I added a big handful of frozen peas. I cut up some sun-dried tomatoes and a mixture of chopped, sautéed onions and garlic I had left over from breakfast. I chopped up and cooked in the microwave three large collard greens leaves, and threw it in. I added a chopped anchovy, some chopped green olives and some onion and garlic powder and salt. I diced and cooked a carrot and added that too. I sprinkled my trusty Ted & Barney’s salt and pepper mixture. I sprinkled some oregano, because why not? It would have been really great to add some chopped dates, but I didn’t have any.

Still, it is pretty darn tasty. The wheat berries add a satisfying chew. My daughter will complain that I am serving her horse food, but then I’m pretty sure she will eat it. Because it is good. Voila!

Ingredients

• 1 cup of cooked wheat berries
• 1 cup of white rice (I used basmati, but any white rice will work. Brown will do.)
• Frozen peas
• Diced and cooked carrots
• Some collard greens (any green will do. Mustard greens would be brilliantW)
• Sun-dried tomatoes
• Olives
• 1 anchovy chopped
• Chopped and sautéed onions and garlic
• Your choice of spices.