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Wednesday, 20 June 2018

Watermelon Grain Bowl


How to Make It Step 1 Prepare wheat berries according to package directions. Drain; rinse with cold water, and drain again. 1 1/2 cups uncooked wheat berries or farro 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 1/2 teaspoon honey 3/4 teaspoon finely ground sea salt 1/2 teaspoon black pepper 3 cups cubed seedless watermelon (from 1 16-oz. watermelon) 2 cups thinly sliced unpeeled English cucumber (from 1 medium cucumber) 2 ounces ricotta salata cheese (about 1/2 cup), thinly sliced 1 cup radish sprouts (2 oz.) Step 2 Whisk together oil, vinegar, honey, salt, and pepper in a large bowl until smooth. Add watermelon, cucumber, and cooked wheat berries; toss to coat. Divide mixture evenly among 4 shallow serving bowls; top with ricotta salata and sprouts.
  • 1 1/2 cups uncooked wheat berries or farro
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoon honey
  • 1 1/2 cups uncooked wheat berries or farro 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 1/2 teaspoon honey 3/4 teaspoon finely ground sea salt 1/2 teaspoon black pepper 3 cups cubed seedless watermelon (from 1 16-oz. watermelon) 2 cups thinly sliced unpeeled English cucumber (from 1 medium cucumber) 2 ounces ricotta salata cheese (about 1/2 cup), thinly sliced 1 cup radish sprouts (2 oz.)
  • 3/4 teaspoon finely ground sea salt
  • 1/2 teaspoon black pepper
  • 3 cups cubed seedless watermelon (from 1 16-oz. watermelon)
  • 2 cups thinly sliced unpeeled English cucumber (from 1 medium cucumber)
  • 2 ounces ricotta salata cheese (about 1/2 cup), thinly sliced
  • 1 cup radish sprouts (2 oz.)
  • 1 1/2 cups uncooked wheat berries or farro 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 1/2 teaspoon honey 3/4 teaspoon finely ground sea salt 1/2 teaspoon black pepper 3 cups cubed seedless watermelon (from 1 16-oz. watermelon) 2 cups thinly sliced unpeeled English cucumber (from 1 medium cucumber) 2 ounces ricotta salata cheese (about 1/2 cup), thinly sliced 1 cup radish sprouts (2 oz.)

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