We multiplied the recipe by 1.5 and it made a lot.  Probably didn’t need to make anymore than it called for.  Quinoa could also be substituted for the buckwheat.  Might give it a little less “oatmealy” look.

Ingredients

makes 5 servings

• 1/2 cup uncooked wheatberries
• 1 cup Raw Buckwheat groats
• 1 can Red Kidney beans, rinsed and drained
• 2 tsp extra virgin olive oil
• 2 large garlic cloves, minced
• 1 onion, diced
• 1 large yellow, orange, or red pepper (or a mix), diced
• 3/4 cup raisins
• 1/4 cup almonds, chopped

Dressing:

• 1/2 cup fresh lemon juice
• 1 tsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 1/4-1/2 tsp garlic powder, to taste
• 1/2 tsp red pepper flakes, to taste
• 1/4-1/2 tsp ground cumin, to taste
• 3/4 tsp kosher salt, to taste
• freshly ground black pepper

1. Cook your desired grains according to package directions. You can cook everything the night before so save time. Place in large bowl while you prepare the rest of the recipe.

2. In a large skillet, add 2 tsp of olive oil and your 2 cloves of minced garlic. Cook on low for a couple minutes being sure not to burn. Now add in the chopped onion and cook for another 6-8 minutes until translucent.

3. Add in the chopped pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed. Meanwhile, prepare the dressing in a small bowl using a whisk to mix. Pour all the dressing into the skillet and stir well.

4. Pour the veggie and dressing mixture into the bowl with the beans and grains. Stir well and serve. Makes about 6 cups.