I’d worked for hours at my computer this morning before I realized that it was time for a much deserved shower and lunch break. I had my eyes on the remains of some cooked wheat berries – plump chewy grains that I’d purchased from a Middle Eastern market. They look like barley but have less starchiness. Without the hulls the berries cook up relatively fast in about 30 minutes. My husband Rory got a portion of the wheat berries with leftover chicken for his lunch. The rest was for me!
Rory has been nursing a sensitive tummy for a few weeks so we’ve had to stay off super spicy and fermented food. I thought I should take my solo lunch break to treat myself to some kimchi. Why deprive myself?
Lunch is often the meatless part of my day and there was pressed tofu lingering in the fridge. Over the weekend, we scored on a favorite cool weather green – white Russian kale, so that figured into lunch as well. I love fried eggs at mid-day for a rich protein boost so I included one. Finally since fried eggs and Maggi seasoning sauce are such good friends, I opted to season things with it. It was all cooked in the wok and I sat down for lunch in less than 10 minutes. Deliciously light yet satisfying. A tangerine capped things off.