2 c cooked hard winter wheat berries
2 strips bacon, finely sliced
1 medium red onion, finely diced
1 c corn, fresh or frozen
2 c fresh arugula, roughly chopped
1 tsp fresh rosemary, finely chopped
salt and pepper
1. Place cooked wheat berries in a large mixing bowl and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon and brown, stirring occasionally. Once bacon has browned, add onions and cook until translucent. Add corn and rosemary, continue cooking until rosemary is fragrant and corn is cooked, about 2-3 minutes. Once ingredients are ready, remove the skillet from heat.
3. Next, add arugula to the skillet and stir to combine, allowing arugula to wilt slightly. Place all ingredients in the large mixing bowl with the wheat berries and gently combine. Season to taste with salt and pepper. Serve warm or room temperature.
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