1 cup triticale berries, cooked
2 bunches baby bok choy
1 bunch spicy radishes
1/4 cup onion comfit (see below)
To cook berries, soak them overnight in 1 1/2 cups water. Drain the water and place berries in a medium sauce pan. Add 2 cups water and cook on medium heat for 45 minutes to 1 hour. Once cooked, let cool down.
Meanwhile, slice baby bok choy into quarters, place on a grill and cook till they start getting nice grill marks. Let cool. Clean and slice radishes.
Mix all ingredients together in a bowl starting with berries and adding onion comfit, radishes, and grilled baby bok choy. You can also use fresh herbs like parsley or cilantro to garnish.
2 large red onions, sliced thinly
1/2 cup red wine
1 tablespoon chopped garlic
2 tablespoons brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt
In a medium sauce pan place sliced onions and a little bit of oil, and cook on medium heat till translucent, about 15 minutes. Add remaining ingredients, reduce heat to low and cook, stirring often until the liquid has been reduced, about 20 minutes. Store in fridge until ready to serve. Use on sandwiches or with a hummus dip.
We thank Nash’s Farm Chef Karolina Tracz for this recipe.