MIXED GRAIN PILAF
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms contribute rousing flavors. When vegetable stock takes the place of chicken stock, the dish easily becomes vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil and butter in a large ovenproof Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add mushrooms. Raise heat to medium-high, and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in all of the grains. Cook, stirring often, 12 minutes. Stir in stock; bring to a boil.
- Cover, and transfer to oven. Bake until grains are tender, 40 to 50 minutes (check after 40 minutes, but don't remove lid before then). Season with salt and pepper. Serve immediately.
- Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
- To reheat: Place the pilaf mixture in a buttered, ovenproof casserole. Do not fold in the herbs or add Marsala. Cover, and refrigerate until ready to serve. When ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes.
YUMMY WHOLE GRAIN WHEAT PILAF (WHEAT BERRY)
I made this tonight and we thought it was great. Even my 20-month old daughter LOVED it and that's saying something. I know a lot of people want more whole foods in their diet but have no clue what to do with them. Whole grains can get pretty intimidating. This is a healthy, whole grain recipe that's easy as can be. I've listed the fruit and nuts at the end as optional because this is good with or without those ingredients. I like it without. You can also add some grilled chicken or shrimp and make it an entree. Let your mood dictate how you make it. :) Also, I entered this under the Kid Pleaser category only because my picky 20-month old loved this so much! :D
Provided by PookeyLumLum
Categories Grains
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 115.9, Fat 8.6, SaturatedFat 1.5, Cholesterol 70.6, Sodium 254.9, Carbohydrate 7.2, Fiber 1.5, Sugar 3, Protein 3
MUSHROOM WHEAT BERRY PILAF
Provided by Alton Brown
Categories side-dish
Time 40m
Yield 6 servings as a side dish
Number Of Ingredients 15
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.
STIR FRIED WHEAT BERRIES
An interesting stir-fry found on the Wheat Montana website. Posted for a request, but have not made it myself. The addition of cooked chicken or beef could make it into a main dish.
Provided by Donna M.
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat wok or fry pan.
- Place a small amount of oil or stock in it.
- Add sprouted wheat and stir fry 3-4 minutes (to decrease stir fry time, steam berries first for 5 minutes).
- Add other vegetables and stir-fry another few minutes, until veggies are soft.
- Add spices to taste.
WHOLE GRAIN PILAF WITH GRAIN BERRIES AND GROATS
Simple combination of whole grains cooked as a pilaf. As a base, you can add sauted green onions, mushrooms, or toasted walnuts or pecans. I use the plain grains partially cooked for adding to breads.
Provided by Red_Apple_Guy
Categories Brown Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place clean grain into 3 cups of boiling water.
- add salt.
- simmer on low heat covered for 1 hour for a soft, chewy pilaf.
Nutrition Facts : Sodium 148
WHEAT PILAF
Make and share this Wheat Pilaf recipe from Food.com.
Provided by Biscoti
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté onions and mushrooms in butter until brown.
- Stir in bulgur and salt then stir for about 1 minute.
- Add water and bring to a boil, stirring constantly.
- Cover and place in 350°F oven for 20-25 minutes.
Nutrition Facts : Calories 67.4, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 86.9, Carbohydrate 2.8, Fiber 0.9, Sugar 1.2, Protein 2
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MUSHROOM WHEAT BERRY PILAF RECIPE | ALTON BROWN
From altonbrown.com
5/5 (10)Category Sides & SaladsServings 6Total Time 1 hr 40 mins
- Cook the wheat berries: Toast the wheat berries in a dry, heavy skillet over medium-high heat until the berries smell nutty, 5 to 6 minutes. Keep them moving as they cook.
- Transfer the toasted berries to a pressure cooker, add the water and salt, attach the lid, and put over high heat until hissing begins and pressure indicator rises.
- Lower heat to maintain a low hiss and full pressure, and cook for 45 minutes. Release the pressure using manufacturer's instructions or by running under cool water for a couple of minutes. The berries should have a toothy texture. Drain excess water, if necessary.
- Compose the Pilaf: Heat the olive oil in a large saute pan over low heat. Add the onions and salt, and sweat until soft, about 10 minutes.
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