Mushroom Wheat Berry Pilaf
Mushroom Wheat Berry Pilaf
- Level: Easy
- Yield: 6 servings as a side dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 177
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 363
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Level: Easy
- Yield: 6 servings as a side dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 177
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 363
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon salt
5 cloves garlic, minced
1 tablespoon butter
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth
1 1/2 cups cooked wheat berries
1 1/2 cups leftover, cooked rice
1/2 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon lemon zest, finely chopped
Pepper and additional salt
Directions
- 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.
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