Cook Share and Feast

Ingredients:

1. ½ cup wheat berries
2. ½ cup cooked mixed beans such as kidney beans, Navy beans
3. ½ cup cucumber chopped into cubes
4. 1 large radish thinly sliced
5. ½ cup water cress
6. 2-3 cloves garlic
7. ½ teaspoon cumin seed
8. 1 teaspoon cooking oil
9. Salt and black pepper to taste
10. Lemon juice
11. Extra Virgin Olive oil

Method:

1. Wash wheat berries and add to a dish and cover completely with water and soak overnight or about 8 hours.
2. Add enough water to wheat berries and cook uncovered for about an hour OR as I did, cook in a pressure cooker (about 5 whistles). Cooking in a pressure cooker only takes about 10 minutes, but be careful opening the cover – open it only after all the steam has been released or after the entire content has cooled down
3. Drain any excess water and leave to cool
4. Add oil to a skillet and sauté garlic until golden.  Remove from skillet.
5. Add cumin seeds to the same skillet and roast until fragrant
6. In a bowl mix together wheat berries, cucumber, radish, beans, and water cress.  Sprinkle a little bit extra virgin olive      oil
7. Add lemon juice and salt and pepper
8. Serves: 2