Rice And Wheat Berry Pilaf With Baby Spinach

Rice And Wheat Berry Pilaf With Baby Spinach
Rice And Wheat Berry Pilaf With Baby Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    cup wheat berries see * Note

  • 5 3/4

    cups water

  • 1 1/2

    teaspoons salt

  • 1

    tablespoon olive oil

  • 3/4

    cup basmati rice

  • 3

    garlic cloves minced

  • 1

    package baby spinach leaves - (6 oz)

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

* Note: Also called hard wheat berries. Available at most natural foods stores. Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain. Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain. Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot. This recipe yields 6 servings. Per serving: calories, 195; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0

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