Curry Beef Biryani with Mango

Clean Eating Magazine is getting a lot of stove-play lately. If you haven't heard of it, check it out. Fresh, unprocessed, nutritious meals that can be made in weeknight time! I first heard about Clean Eating through Oxygen Magazine's columnist, Tosca Reno. Her approach to food is a breath of fresh air in a world where trendy, fad diets seem to rule the magazine stands.

Curry Beef with Wheatberries and Mango!? What's not to love??? This recipe has you making your own curry powder (a unique blend of spices), but you can use pre-made curry powder as well. Thin slices of beef, tender peas, fresh cherry tomato halves, sweet diced mango, and protein-rich wheatberries make an excellent dinner that reheats well for tomorrow's lunch!

As always, be creative! If you don't eat beef - try chicken, tofu, or seitan. Can't find mangos? Use nectarines or papaya! Don't let the exact ingredients limit you!

Serves 4
INGREDIENTS:

• 1/2 tsp sea salt
• 1/2 cup wheatberries
• 1 medium onion, sliced into rounds
• 5 cloves garlic, sliced thinly
• 2 tbsp olive oil
• 1-2 mangos, peeled and diced
• 1/2 cup fresh (or frozen) peas
• 16 oz bison sirloin or grass-fed beef sirloin, cut into thin strips
• 1 cup cherry tomatoes, halved
• 1 tsp cumin
• 1/4 tsp cinnamon 
• 1 tsp coriander
• 1 tsp turmeric
• 2 tsp ginger (ground)

DIRECTIONS:

1. Place wheat berries in a pot. Cover with 1" water. Bring to a boil, reduce to a simmer and cover. Simmer until tender, 30-40 minutes. Drain and cover to keep warm.
2. Heat olive oil over medium high heat. Saute onion for 3 minutes. Add garlic and cook 2 more minutes, stirring frequently.
3. Stir in spice mixture, salt, and meat. Saute until meat is thoroughly cooked. Stir in mangos & peas, cook until coated in spice mixture and softened.
4. Stir wheat berries into curry mixture. Stir to coat. 
5. Serve and garnish with tomato halves.