Today I bring you a wheat berry arugula salad topped with pan seared cod.
1 Cup Cooked Wheat Berries
1/3 Cup Chopped Onions
1 1/2 Cup Chopped Brussels Sprouts
3 Small Mini Peppers
1 TB White Wine Vinegar
! TB Avocado Oil or Olive
1/2 TS Dijon Mustard
1/2 TS Honey
First step is to soak wheat berries. Soaking overnight is minimal. I actually prefer to soak them for 24 hours. Then cook in water or vegetable stock for about 30 - 40 minutes. They will still be chewy but not hard.
Next saute 1 1/2 cups of chopped brussels sprouts and 1/3 cup of chopped onions.
Add 1/4 cup of dried cranberries and chopped sweet pepper.
Make the dressing by stirring together 1 TB White wine vinegar, 1 TB avocado oil, 1/2 TS honey and 1/2 TS dijon mustard.
Dress salad and combine well.
Lightly coat cod in bread crumbs and sear in same pan used for brussels sprouts. After it's seared on both sides I finished the fish off in the oven for a few minutes.
This makes a really big salad so I divided in half and saved it for lunch the next day. For the lunch protein I chopped up a boiled egg.