Friday, November 14, 2014

Quick teriyaki dish

This was a quick dish that utilized my homemade teriyaki sauce. The wheat berries made it rather filling as well.

1 cup wheat berries
4 eggs
0.25 cup teriyaki sauce
1 cup julienned carrots
1 tsp sugar
1 tsp red wine vinegar
pinch of salt
8 oz mushrooms

Toss the julienned carrots with a pinch of salt, sugar and vinegar. Set aside.

Brown the mushrooms in a pan. Simmer the wheat berries in lightly salted water until tender, about 45-60 minutes. Drain.

Prepare four soft boiled eggs (6-minute eggs). After chilling, crack the tip and remove the end, reach in with a spoon and remove them whole.

Serve up half of the grain, half of the carrots, half of the mushroom and two eggs in each of two bowls. Cut the eggs in half in the bowl. Drizzle both with teriyaki sauce. Sprinkle with Sriracha if desired.

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