Lunch: Wheat Berries, Edamame, and Black Bean Toss

Wheat berries are a type of whole grain that normally take an hour to cook on the stove. But this recipe slow cooks your wheat berries, making them easier than ever to prepare. Make this recipe on the weekend and serve it up for weekday lunches over a bed

This recipe includes superfoods such as:

Lemon

Health benefits of Wheat Berries, Edamame, and Black Bean Toss

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Nonstick cooking spray
4 cups water
½ cup dry wheat berries
½ teaspoon dried rosemary
10 ounces shelled edamame
½ (15-ounce) can no-salt-added black beans, rinsed and drained
1 cup grape tomatoes, halved
½ cup finely chopped green onion
3 tablespoons canola oil
2 teaspoons grated lemon zest
¾ teaspoon salt
½ cup reduced-fat feta cheese, crumbled (2 ounces)

Instructions

Coat a 3½- to 4-quart slow cooker with cooking spray. Stir together the water, wheat berries, and rosemary. Cover and cook on high for 3 hours, or on low for 6 hours, or until softened and chewy.
Turn off the heat. Stir in the edamame and black beans. Cover and let stand 5 minutes to heat through. 
Drain in a fine-mesh strainer, return to the slow cooker, and gently stir in the remaining ingredients except the cheese. Sprinkle the cheese on top.