Wheat Berry and Brown Rice Pilaf
This
recipe has a lot of flexibility. I love it with just the rice and wheat cooked
in chicken broth. To add variety and
make it more of a "side dish" add in the other optional items. The
hearty, nutty flavor is delicious!
1 c. wheat berries
1 c. brown rice
5 c. chicken broth (I use 5 c. water with 5 scant teaspoons chicken soup base)
Optional:
Salt and pepper to taste (not usually necessary with chicken soup base)
1 bay leaf
1/2 tsp. thyme
1/2 c. chopped onion
1 c. brown rice
5 c. chicken broth (I use 5 c. water with 5 scant teaspoons chicken soup base)
Optional:
Salt and pepper to taste (not usually necessary with chicken soup base)
1 bay leaf
1/2 tsp. thyme
1/2 c. chopped onion
1/4 c. chopped mushrooms
pine nuts
1/8 c. chopped parsley
1/8 c. chopped celery
If adding vegetables to this, sautee them in a little bit of butter or olive oil in a medium size pot. After veggies are tender, add wheat berries, brown rice, and broth in pot. Add bay leaf and thyme, and the parsley. if desired. Bring to a boil, then simmer for one hour. Yield: 5 2/3 cups.
If adding vegetables to this, sautee them in a little bit of butter or olive oil in a medium size pot. After veggies are tender, add wheat berries, brown rice, and broth in pot. Add bay leaf and thyme, and the parsley. if desired. Bring to a boil, then simmer for one hour. Yield: 5 2/3 cups.
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