Orzo-Triticale Salad with Chevre and Feta

Serves 2 - 3

• 150 g / 1/2 pint grape or cherry tomatoes, halved
• 130 g / 1/2 cup (heaping) cooked beans, any variety¹
• 80 g fresh or frozen corn or peas
• 80 g walnuts, chopped
• 60 g carrot, shredded
• 30 g sun-dried tomatoes, chopped
• 1 leek, white and light green parts only, sliced
• 4 oz feta, crumbled
• 2 oz chevre (goat cheese), crumbled
• 3/4 cup chicken or vegetable broth
• 1 bunch kale, spinach or other leafy green, chopped
• 3 - 4 cloves of garlic, crushed or minced
• 1/3 cup orzo (rice-shaped pasta)
• 1/3 cup triticale²
• butter or oil
• salt, pepper, thyme and crushed red chile pepper flakes to taste

Soak the triticale in salted water overnight. In a pot of boiling, salted water, boil the soaked triticale for 40 minutes. Add orzo and boil for another 8 to 10 minutes, or until al dente. Strain and rinse with cool water to stop the cooking and prevent sticking.

In a large, deep saute pan, heat oil or butter over moderate heat. Add leek and spices, saute for 2 - 3 minutes to soften. Add garlic, carrot and corn or peas, saute for a minute before adding sun-dried tomatoes, beans and walnuts, cook for 1 - 2 minutes. Pour in 1/2 cup of chicken broth and stir in kale. Cover and let steam for 3 to 4 minutes.

Uncover and stir in orzo-triticale mixture and grape tomatoes. Crumble in the chevre and feta, then add remaining 1/4 cup of chicken broth. Stir well to melt the cheeses, taste and adjust seasoning as needed. Serve.

Notes:

1. I used peruano beans, also known as mayocoba beans, because they cook up so nice and soft.
2. The recipe's times are written for triticale though barley, brown rice or your favorite whole grain can be used.