GardenCuisine: Basmati And Wheat Berry Pilaf

[Guest guest]

* Exported from MasterCook *

 

Basmati And Wheat Berry Pilaf

 

Recipe By : GardenCuisine by Paul Wenner, page 264

Serving Size : 6 Preparation Time :0:00

Categories : Rice Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup wheat berries

1 cup brown basmati rice

15 ounces canned Swanson's Vegetable Broth

2 teaspoons olive oil

1 onion -- finely chopped

2 cloves garlic -- minced

2 cups mushrooms -- thinly sliced

2 stalks celery -- thinly sliced

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 teaspoon dried sage

1/3 cup finely chopped fresh parsley

 

SERVES 6

 

A lovely dish made with fragrant rice and nutrient-packed wheat berries.

 

Soak the wheat berries in 2 cups of water overnight. Rinse and

drain. Place in a saucepan with the rice and vegetable broth. Stir to

mix, then cover and cook over low heat until the rice is tender, about 1 hour.

 

Heat the oil in a large pot or skillet and sauté the onion and garlic,

about 3 minutes. Add the mushrooms and celery. Cook, stirring frequently,

for 5 minutes. Stir in the cooked wheat-rice mixture, black pepper, thyme,

marjoram, sage, and parsley. Cook over low heat, stirring frequently,

until very hot. Add a little water (1 to 2 tablespoons) if the mixture

begins to stick.

 

PER SERVING • 166 CALORIES (13% FROM FAT) • 2 G FAT • 3 G PROTEIN • 33 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 298 MG SODIUM • 3 G FIBER

 

- - - - - - - - - - - - - - - - - -