Mushroom Wheat Berry Pilaf Recipes

MUSHROOM PILAF

Steps:

• In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• When it's done, sprinkle over some chopped parsley and serve.

YUMMY WHOLE GRAIN WHEAT PILAF (WHEAT BERRY)

Steps:

• Rinse the wheat berries.
• Bring 2 cups water to a boil in medium saucepan and dissolve the bouillon cubes.
• Add the rinsed wheat berries and cover.
• Return to boil then reduce heat to simmer for 45 to 50 minutes until most of the liquid is absorbed and grains are firm yet chewy.
• In a large skillet,heat olive oil over medium high heat.
• Add onions and saute for about 5 minutes until translucent.
• Reduce heat to medium and stir in the garlic and carrots, cooking 3 minutes.
• Add the mushrooms and saute until their released liquid has evaporated--about 10 minutes.
• Push the veggies off to the side and use the free space in the skillet to scramble the beaten eggs.
• Stir in the cooked wheat berries, pepper, onion salt and any OPTIONAL items you're going to add.
• Cook 2 or 3 more minutes to heat through.
• Voila!

MUSHROOM WHEAT BERRY PILAF

Steps:

• 1.Heat olive oil in a large saute pan over low heat. Add onions and saute until soft, about 10 minutes.
• 2. Add garlic and continue to saute until fragrant, about 1 minute.
• 3. Add the butter or additional oil, and let melt.
• 4. Add mushrooms and soy sauce, increase the heat to medium and continue cooking until mushrooms release their liquid, about 5 to 10 minutes.
• 5. Add wine and broth and simmer until wine begins to evaporate, about 5 minutes.
• 6. Add all remaining ingredients (Cooked rice and cooked wheat berries through lemon zest) and heat through.
• 7. Season with salt and pepper to taste.

WHEAT BERRIES WITH BROCCOLI

Steps:

• Place the wheat berries in a bowl, and pour on enough hot water to cover by an inch. Soak for at least one hour, preferably overnight.
• Drain the wheat berries, retaining the soaking water. Add the soaking water to the stock. Add salt to taste. Place in a large saucepan, and bring to a boil. Add the broccoli, blanch for three minutes and transfer to a bowl of ice water. Allow to cool for a few minutes, then drain and set aside.
• Bring the liquid in the pan back to a boil, and add the wheat berries. Reduce the heat, cover and simmer one hour, until the wheat berries are tender. Remove from the heat, allow the grains to swell in the cooking water for 10 minutes and then drain over a bowl. You will need some of the liquid later.
• Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and rosemary. Cook, stirring, until fragrant, about one minute, then stir in the wheat berries and the broccoli and heat through. Add freshly ground pepper, taste and adjust seasoning.
• Scoop 1/4 of the cooking liquid you set aside from the bottom of the bowl, where the starch has settled. Stir into the wheat berries, along with the Parmesan and parsley. Heat through, stirring until the cheese melts, and serve.