2 Tbsp butter
2 shallot, diced
1 clove garlic, rasped
1 cup wheat berries
3 cups vegetable stock
2 Tbsp green olives
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2 oz shaved Farmhouse ‘Fermiere’ cheese
2 oz grated fermiere cheese
2 large red mustard leaves
Melt butter in a pan over low-medium heat. Saute shallot in butter until translucent. Add garlic and saute for 1 minute. Add wheat and 1 cup of stock. Cook over medium low heat, stirring occasionally. Add more stock as needed until wheat is tender. Season with salt and remove from heat. When ready to serve reheat with a touch of stock and finish with the olives, parsley and grated cheese. Adjust seasoning to taste.
To serve: Divide onto two plates and top with thin sliced mustard greens and shaved cheese.
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