Summer Grain Bowl
You can make a satisfying grain bowl with just about any vegetable you have on hand, which makes this salad double up as a way to clean out the random odds and ends in the crisper drawer. Simply grate the vegetables and toss with the wheatberries and combine with a dressing. The salad will hold in the fridge for about a week or so.
Ingredients
2 cups sprouted or boiled wheatberries
4 cups grated vegeatbles (carrots, kohlrabi, cauliflower, radishes, celery, cabbage etc)
4 scallions, sliced thinly
1/2 cup olive oil
1/4 cup dijon mustard
2 tbsp red wine vinegar
salt and pepper
Method
- In a large bowl combine all ingredients and toss to combine
- Taste and adjust seasoning as desired
