POACHED EGG BUDDHA BOWLS

INGREDIENTS:

3/4 c. wheat berries

2 tbsp. olive oil

2 tbsp. lemon juice

1 tbsp. thinly sliced fresh mint leaves

1/4 tsp. salt

1/8 tsp. freshly ground pepper

1/2 c. quartered cherry tomatoes

1/2 c. reduced-fat ricotta cheese

2 tbsp. sliced Greek olives

2 large eggs

Optional: Additional olive oil and pepper

DIRECTIONS:

Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.

Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.

To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water.

Microwave, covered, on high 1 minute. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.

Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.