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.
Oh this looks wonderful. Simple, healthy and delicious! The best kind of meal 🙂
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.
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.