Poached Egg Buddha Bowls

• 3/4 cup wheat berries
• 3-1/2 cups water, divided
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon thinly sliced fresh mint leaves
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup quartered cherry tomatoes
• 1/2 cup reduced-fat ricotta cheese
• 2 tablespoons sliced Greek olives
• 2 large eggs
• Additional olive oil and pepper, optional

1. 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.
2. Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.
3. To poach 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. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
4. Using a slotted spoon, transfer egg to 1 of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

berries, water, olive oil, lemon juice, mint, salt, freshly ground pepper, quartered cherry tomatoes, ricotta cheese, olives, eggs, olive oil

Taken from www.tasteofhome.com/recipes/poached-egg-buddha-bowls/ (may not work)