Ingredients
3/4 cup wheat berries2 tablespoons olive oil2 tablespoons lemon juice1 tablespoon thinly sliced fresh mint leaves1/4 teaspoon salt1/8 teaspoon freshly ground pepper1/2 cup quartered cherry tomatoes1/2 cup reduced-fat ricotta cheese2 tablespoons sliced Greek olives2 large eggsOptional: Additional olive oil and pepper
Preparation
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. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.
