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Multi-Grain Mushroom Pilaf

http://www.eatingwell.com/recipes/multi_grain_mushroom_pilaf.html

From EatingWell:  March/April 2010

Nutty-tasting grains, such as wild rice, barley and wheat berries, make this simple side-dish pilaf so much more than the sum of its parts. Since the wild rice cooks faster than wheat berries and hulled barley, presoak the longer-cooking grains to make the cooking times compatible. If you would like to add fresh mushrooms, quickly sauté them and stir them into the cooked pilaf. Or try this flavor variation: Omit dill and substitute 1 teaspoon lemon zest for lemon juice. Stir in 1/2 cup grated Parmesan cheese just before serving.

6 servings, about 1/2 cup each | Active Time: 30 minutes | Total Time: 1 1/2 hours (plus soaking time for wheat berries and barley)

Ingredients

Preparation

  1. Place wheat berries and barley in a medium bowl; cover with cold water. Let soak for at least 2 hours or up to 24 hours. Drain.
  2. Place mushrooms in a small bowl and cover with 3/4 cup warm water. Let soak for 15 minutes. Lift out mushrooms with a slotted spoon. Rinse and coarsely chop. Strain the soaking liquid through a sieve lined with filter paper or cheesecloth. Reserve 1/2 cup.
  3. Heat oil in a 4-quart or larger pressure cooker over medium-high heat. Add onion and celery; cook, stirring often, until softened, 2 to 3 minutes. Add garlic and the chopped mushrooms; cook, stirring, 10 seconds. Stir in wild rice, the wheat berries and the barley; cook, stirring, for 1 minute. Add broth and the reserved mushroom soaking liquid.
  4. Secure the pressure cooker lid. Bring to high pressure over high heat following the manufacturer’s directions. Reduce the heat to the lowest setting that maintains high pressure. Cook for 40 minutes.
  5. Let the pressure release naturally. This will take 5 to 20 minutes. Add dill, parsley, lemon juice, salt and pepper to the pilaf; toss to mix and fluff the grains.

Nutrition

Per serving : 147 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 27 g Carbohydrates; 6 g Protein; 4 g Fiber; 248 mg Sodium; 213 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable

Tips & Notes