winter vegetable pilaf (farro)

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* Exported from MasterCook *

 

Winter Vegetable Pilaf

 

Recipe By :Miriam Rubin

Serving Size : 6 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

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

SPELT:

1 cup vegetable broth

2 cups water

3/4 cup spelt -- rinsed

VEGETABLES:

1 tablespoon unsalted butter

2 large carrots (2 or 3) -- julienned

1 large parsnip -- peeled, julienned

1 medium leek; halved lengthwise -- rinsed, julienned

1 medium onion; halved stem to root, -- thinly sliced

1/4 teaspoon salt

2 tablespoons vegetable broth

 

1. In a heavy medium saucepan, bring the broth and water to a boil. Add the

spelt and return to a boil. Reduce the heat to low, cover and simmer for about 2

hours, or until the spelt has swelled and is tender but still has some bite.

Drain, return to the saucepan, cover to keep warm. (You may refrigerate cooked

spelt for up to 2 days.)

 

2. In a heavy large deep skillet, melt the butter over medium heat. Add the

carrots, parsnip, leek, onion and salt, tossing to mix. Drizzle with remaining

measure of broth. Reduce the heat to medium low, cover and cook, stirring

occasionally, for 8 to 10 minutes, or until the vegetables are very tender but

not mushy.

 

3. Add spelt to the vegetables. Season with pepper and toss to mix.

 

Description:

" Winter Side or Entree "

Source:

" 1995 Grains: A gourmet pantry cookbook by Miriam Rubin "

 

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Per Serving (excluding unknown items): 188 Calories; 3g Fat (16.4% calories from

fat); 4g Protein; 36g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 413mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

NOTES : The brown oval grains of spelt (farro) have a distinct nutty flavor. The

vegetables have a natural sweetness.

 

Nutr. Assoc. : 0 0 0 2367 0 0 2495 0 3891 4288 0 0

 

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