Grains & greens. Avocado & eggs… I could probably stop blogging right here and be happy eating this meal every day. Or at least in theory. In reality, I need variety otherwise I have a way of wrecking foods for myself. (One year in college, I ate plain oatmeal 2x a day — breakfast and lunch — and now I can’t stand the sight).
The beauty of the grains and greens meal is that it can be changed up a thousand different ways. (Although, I get it — oatmeal can be changed up too. By the time I learned that it was far too late).
Today’s green: beautiful rainbow chard. And my grain of choice: chewy & nutty wheat berries. Sauces like pesto or sun cheese would be delicious here, although this time I kept it super simple and just mixed up a little dijon vinaigrette. If you haven’t heard, chard & mustard are a match made in heaven.
This simple plate is made a little fancier with a poached egg or two.
rainbow chard & wheatberries
- small drizzle olive oil
- ¼ cup chopped scallions, (the white parts)
- 1 bunch chard, chopped, coarse stems removed*
- mustard oil (see below)
- ½ cup cooked wheat berries (or quinoa, farro, etc)
- ½ avocado, chopped, w/ a squeeze of lemon
- a few sliced radishes
- optional: poached eggs
- optional: toasted & chopped almonds
- 1 tablespoon olive oil
- 2 teaspoons dijon mustard
- 2 teaspoons white balsamic vinegar
- salt & pepper
- Mix together your mustard oil, cook your wheatberries, poach your eggs, set aside. (see notes for specific instructions).
- In a medium skillet, heat a small drizzle of olive oil. Add the chopped scallions and cook for a minute or so.
- Add the chard and a pinch of salt and pepper. Use tongs to move the chard in the pan so that the uncooked parts start to wilt. Add ½ of the mustard oil and stir the chard to lightly coat. Remove chard from the pan just before it's completely wilted. (It'll continue cooking a bit and you don't want it to become soggy).
- Plate the wheat berries with the chard, avocado, radish slices and poached eggs. Sprinkle with a bit more salt and pepper and drizzle on the rest of the mustard oil. Top with toasted almonds (not pictured, but delicious).
Poach eggs: Crack room temperature eggs separately in tiny bowls and have them ready. Heat water in a medium pot until just below boiling (to the point where you see tiny bubbles on the bottom and sides of the pan). Add a good splash of white wine vinegar, then swirl the water. Drop 1 egg in. Gently move the water to ensure it's not sticking to the bottom of the pan. Don't touch it for about 3 minutes, then use a slotted spoon to scoop it out. (I prefer to do 1 egg at a time, but you can do 2 if you're a pro).
*save your extra chard stems for another use (recipe coming soon).
This recipe was divine. My husband is not a fan of Swiss chard but he loved this recipe.
Just made this dish and it was amazing. Instant favorite. Thank you.
Pretty salad! I love Swiss chard, the color alone makes it one of the most perfect ingredients for a spring dish. We just used the leaves as wraps for our gluten-free veggie black bean burgers. http://www.veganosity.com/food/black-bean-veggies-burgers-wrapped-with-swiss-chard-gluten-free/
Love swiss chard, but even more than that I love the egg on top of that bowl. Some of my favorite ingredients are in this dish, that means I must make this.
i tend to overdo on good meals and get tired and never want to look back..those eggs look soooo good.
<3
Oh this looks wonderful. Simple, healthy and delicious! The best kind of meal 🙂
xx
gemma
I love simple meals like these! I’m a huge fan of rainbow chard–and that EGG! Can’t get over that picture of the yolk oozing out.
Since farro is my new favorite thing – I’m so happy it can be used as a substitute! I also love the idea of the poached egg. It will make this rich and decadent. I can’t wait to try it, looks delish!!
avocado, always. !!!
Mmm looks delicious! I love the combination of poached eggs and greens… and of course avocado. Beautiful photos as usual.
Love,
Spice and Smile
This is an absolutely gorgeous dish and a perfect spring-time meal. Love the bright vinaigrette with grains and greens.
Stunning work. Looks so yummy.
Sometimes the simplest food is best, right? Especially when it’s as beautiful as this! I especially love that perfect egg.
thanks 🙂 “Perfect” eggs are really tough to capture!
This looks so good!! I love rainbow chard in stuff like this 🙂
So yummy & healthy looking! Plus pretty too.
xx,
Elizabeth
http://www.adrian-james.com