I love fresh veggies – who doesn’t?
But when they’re fresh from the ground, chock full of dirt, JUST picked, they are really something special.
~ especially when they are a gift from your bestie.

And onion, sautéed in butter, bubbly brown – oh my.

I love the simplicity of this warm summer salad. Seasoned with only salt and pepper, the small number of components create a complexity you would never imagine to develop in your mouth merely by glancing at the list of ingredients.

The summer salad is fresh. It’s earthy. It’s slippery. It’s crunchy. It’s both filling and fulfilling.
It’s aromatic. It’s salty. It’s slightly sweet. It’s tangy. It’s creamy.

It’s just delicious.

Warm Summer Onion, Chicken, & Rice Salad

1/2 cup forbidden black rice
1/2 cup wheat berries
1 1/2 cup filtered water
4 Tbs. butter or olive oil, divided
1 cup fresh, giant scallions, chopped
sea salt and pepper
1 large chicken breast, cooked with salt and pepper (baked or grilled), and sliced (and still warm)
1/4 cup dried Botija olives
3 Tbs. Amish gorgonzola cheese

Combine the rice, wheat berries, 2 Tbs. butter or oil, and water in a large pot. Bring to a boil. Cover and reduce to a simmer, cooking until all the water is absorbed and the grains/seeds are soft, but still a bit crunchy. This should take about 20 minutes. Set aside.
Melt the remaining butter in the pot and add the chopped fresh onions, as well as salt and pepper. Sauté until soft, delicious, and both creamy and crispy.
Combine the warm grains, onions, cooked chicken, and olives together and gently toss. Top off with the crumbled cheese.