Adapted from: The Oregonian
Serves: 2-3
Prep time: 30 minutes
Cook time: 80 minutes
Ingredients:
Once upon a time, I traveled to my Nana and Papa's for weekend visits during my university days. I cherish those weekend memories and reprieve from the study. Just after graduation, Nana made this recipe for dinner, or she thought I would enjoy it--I can't actually recall. What I do remember was holding onto the recipe, a colour photocopy of the original recipe from the Oregonian newspaper. I never thought these recipe-sharing moments would be so meaningful all these years later.
Serves: 2-3
Prep time: 30 minutes
Cook time: 80 minutes
Ingredients:
113 g (4 oz) wheat berries or bulgur
3 garlic cloves
salt & pepper
2 tbsp slivered almonds
2 tbsp shallots, finely diced
1/2 a lemon, juiced
1 tbsp harissa
3 tbsp olive oil
400 g can (14 oz) Cannellini / Great Northern beans
3 tbsp capers, drained
1/4 cup Kalamata olives, pitted and chopped small
1/2 bunch of parsley, roughly chopped
150 g (5.3 oz) feta cheese, crumbled or cubed
Once upon a time, I traveled to my Nana and Papa's for weekend visits during my university days. I cherish those weekend memories and reprieve from the study. Just after graduation, Nana made this recipe for dinner, or she thought I would enjoy it--I can't actually recall. What I do remember was holding onto the recipe, a colour photocopy of the original recipe from the Oregonian newspaper. I never thought these recipe-sharing moments would be so meaningful all these years later.
This dish has a Mediterranean vibe--light with a spice-salt kick that carries one bite to the other. If something could be pre-fermented, this would be it. Sour from the lemon, salty from the olives and capers, and the vinegary harissa carries it through as such. The beans and wheat berries help hold the kick, but ya'll are in for a wild taste journey if you're used to more oil-based recipes.
I love this recipe because it is easy to throw together, feels light and fresh to eat, and has all sorts of textures. Skip the almonds to be nut-free. Skip on feta to be dairy-free/vegan.
Ingredients:
113 g (4 oz) wheat berries or bulgur
3 garlic cloves
salt & pepper
2 tbsp slivered almonds
2 tbsp shallots, finely diced
1/2 a lemon, juiced
1 tbsp harissa
3 tbsp olive oil
400 g can (14 oz) Cannellini / Great Northern beans
3 tbsp capers, drained
1/4 cup Kalamata olives, pitted and chopped small
1/2 bunch of parsley, roughly chopped
150 g (5.3 oz) feta cheese, crumbled or cubed
1. Rinse the wheat berries, place them in a small or medium saucepan, and cover with plenty of cold water. Add whole garlic cloves and 1/2 tsp salt.
2. Bring the wheat to a boil then reduce to a simmer. Cook until kernels are plump and chewy (60+ minutes).
3. Meanwhile, roast the almonds in a small pan until just fragrant. Set aside to cool.
4. In a large bowl, mix the shallots, lemon juice, harissa, and salt & pepper and set aside for at least 10 minutes.
5. Drain and cool the wheat berries reserving the garlic cloves.
6. Transfer the garlic to the shallot-lemon mix and mash them in until well combined.
7. To the shallot mix, whisk in olive oil until it’s incorporated.
8. To the dressing, add the beans, capers, olives, parsley, almonds, and wheat berries (once cooled).
9. Serve topped with feta immediately or refrigerate until serving.
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