Wheat Berry Brown Rice Pilaf Recipes

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

MUSHROOM WHEAT BERRY PILAF

Steps:

• Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.

SEASONED BROWN RICE PILAF

Steps:

• In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

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!

HOME-STYLE BROWN RICE PILAF

Steps:

• Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
• Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
• Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
• When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
• Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

WILD RICE AND BARLEY PILAF

Steps:

• Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
• In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
• Drain the cranberries.
• Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

RICE AND WHEAT BERRY PILAF WITH BABY SPINACH

Steps:

• Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
• Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
• Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
• *Also called hard wheat berries. Available at most natural foods stores.
• **Available at Indian markets and many supermarkets.

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.

BROWN RICE PILAF

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.

WILD AND BROWN RICE PILAF WITH CRANBERRIES

Steps:

• 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
• 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
• 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
• 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
• 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.