1 cup wheat berry
1/2 cup shallots, finely chopped
1/4 cup red pepper, finely chopped
1 small garlic clove, finely chopped
2 cups white wine
3-4 cups hot water
4 tablespoons vegetable oil
Salt and pepper
4 eggsStart by toasting the wheat berries in a hot skillet for 2-3 minutes. Add wine next. Once the wine cooks down, reduce the flame to low and add hot water one cup at a time until the wheat berries are cooked to your liking. I like them crunchy, so it takes 3 cups of water, adding more as the water cooks out.
Next, in a non stick pan, start softening the shallots and garlic in oil over medium flame. Follow with peppers, then the cooked wheat berries. Now add scrambled eggs and stir over medium flame until they are the way you like them.
Plate on a flat surface in a ring mold, then add a simple beet salad.