Perfect Wheat Berry Pilaf with Heirloom White Sonora Wheat

July 9, 2017

Perfect Wheat Berry Pilaf with Heirloom White Sonora Wheat
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Perfect Wheat Berry Pilaf with Heirloom White Sonora Wheat
Print Recipe
Instructions
  1. For wheat berries: Rinse the wheat berries to remove any chaff or grit. Drain.
  2. In saucepan cook washed wheat berries with the water and sea salt. Bring to a boil then reduce to low simmer.
  3. Check berries after 30 minutes, adding more water if necessary to cover. Taste for doneness every 5-10 minutes thereafter. When done, berries should be round, fully plump, softly chewy (beyond al dente) with no white starch remaining. It may take 45 minutes to an hour to finish taking up water, i.e. to be fully cooked. One cup dry wheat berries yields about four cups of cooked wheat berries.
  4. For wheat berry pilaf: Sauté the vegetables in two tablespoons olive oil, flavored if you have it.
  5. When veggies are al dente in the pan, add 2 cups cooked wheat berries to the mix and two more tablespoons olive oil. Stir-fry until hot through. Add the pine nuts, if using, and chopped tops of i’itoi onion.
  6. Dress with salt, pepper, and spices, such as a spice mix from Santa Cruz Chili & Spice Company. Serves 3-4 generously.
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