Wheat Berry Edamame Salad


RawSpiceBar's Shichimi Togarashi
1 tbsp vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1/2 c. edamame
2 c. kale
1 c. cooked wheat berries
1 tbsp rice vinegar
1 tbsp soy sauce
Salt, to taste


1. Heat a wok or large skillet over medium high heat. Swirl in the oil and stir fry onions with salt, about 4-5 minutes. Add garlic and stir until fragrant, about a minute. Stir in edamame and kale, cooking about 4-5 minutes. Add wheat berries and shichimi togarashi and stir fry 1 minute more to heat through.
2. Stir in rice vinegar and soy sauce. Stir fry another minute to combine. Serve & enjoy!

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