I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Poached Egg Buddha Bowls Recipe photo by Taste of Home
Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.
To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
Using a slotted spoon, transfer egg to 1 of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.
Test Kitchen tips
Wheat berries are whole kernels of wheat. They cook up to a chewy texture with a hint of buttery flavor.
Look for wheat berries near other whole grains; they're usually in the baking aisle in small packages.
Top this dish with your favorite veggies. Try grilled asparagus, steamed green beans, sautéed mushrooms and more.