Wheatberry Pilaf With Porcini Mushrooms
- 1/2 cup raw wheatberries soaked overnight
- 1 cup uncooked wehani rice
- 1 large onion chopped
- 5 garlic cloves crushed or minced
- 2 teaspoons olive oil
- 1 pound fresh porcini mushrooms sliced (abt 4 1/2 to 5 cups)
- 2 teaspoons fresh thyme
- 1 teaspoon minced fresh rosemary
- 3 teaspoons soy sauce
- 1/2 cup dry red wine
Drain the soaked wheatberries. Place them in a saucepan with water to cover and bring to a boil. Lower the heat, cover, and simmer for about an hour until tender.
In a separate pot add 2 cups of cool water to the wehani rice, cover tightly, and bring to a boil on high heat. When steam starts to escape from the lid, turn the heat off and allow it to stand for about 5 minutes. Return to very low heat and simmer for about 35 minutes, or until all of the water has been absorbed.
While the grains are cooking, saute the onions and garlic in the olive oil in a large skillet on low heat. Cook for about 10 minutes, or until golden, stirring occasionally to prevent sticking. Add the mushrooms, herbs, and soy sauce, and continue cooking for about 5 minutes. Pour in the wine, simmering until it evaporates. Set the mixture aside.
When the wheatberries are soft, drain off any remaining liquid and add to the mushroom mixture. Stir in the cooked rice. Mix thoroughly and serve immediately.
This recipe yields 6 side dish servings.