YIELD: 12 servings
4 cups wheat berries, cooked and cooled
3 cups lentils, cooked and cooled
1 cup sun-dried tomatoes, julienned
4 Tbsps. olive oil
4 cloves fresh garlic, sliced thin
1 small red onion, diced small
1 small bunch kale, washed, stems removed, chopped small
3 oz. fresh basil, chiffonade
½ cup extra virgin olive oil
1/3 cup balsamic vinegar
salt and pepper, to taste
1. Mix cooked wheat berries and lentils in large bowl and set aside. Place sun-dried tomatoes in a medium bowl and cover with warm water. Allow to sit for about ten minutes and drain well.
2. Heat half of olive oil in a large, heavy-bottomed pan over high heat. Add onion and garlic to pan and sauté quickly. Add to the wheat berry and lentil bowl. Heat the remaining olive oil in the same pan and add kale (be careful if kale is still wet, as it may cause the oil to splatter). Add a splash of water to the kale and cook until soft, but not too long to lose the color. Add the kale, basil, extra virgin olive oil and white vinegar to the wheat berries and mix well. Season with salt and pepper and serve.
Recipe: Michael Clancy, Flik Independent School Dining Executive Chef, The Rivers School, Weston, MA