Ingredients
- 2 teaspoons olive oil
- 1 1/2 cups onion, chopped
- 1/2 teaspoon salt
- 5 cloves garlic, minced
- 1 tablespoon butter
- 1 pound mushrooms, sliced
- 1 tablespoon soy sauce
- 1/4 cup red wine
- 1/4 cup chicken broth
- 1 1/2 cups cooked wheat berries
- 1 1/2 cups leftover, cooked rice
- 1/2 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 1 teaspoon lemon zest, finely chopped
- Pepper and additional salt
Directions
Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.
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By leftypianist4hi...
North Canton, OH
on January 06, 2011
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This was absolutely delicious!! I did not change a thing (although I only had a half pound of mushrooms. I could not stop eating it. This is a healthy dish, hearty enough to stand on it's own, and it makes great use of leftover rice (I used brown. I also appreciate the versatility (add in cooked meat, carrots, leeks, kale, tofu, dried herbs, exotic mushrooms, etc, expanding the definition of pilaf. This is a keeper.
By rebsly_1412793
Rockport, MA
on May 19, 2010
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This was really good! We ate it as a main course and I just had the leftovers for lunch.
By julieannbradley...
san antonio, TX
on June 27, 2008
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this was easy to make and everyone loved it!
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