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Rice And Wheat Berry Pilaf With Baby Spinach

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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

Details

Servings 6

Preparation

Step 1

* 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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