Ingredients: |
Ingredients: 1 cup wheatberries
1/2 cup long grain brown rice
3 tsp olive oil
4 medium carrots, cut into 1/4 inch dice
2 medium celery stalk, cut into 1/4 inch dice
1 can chicken broth (14 1/2 oz) or use 1 brick Knorr's chicken bullion with water
1/2 lb green beans trimmed and cut in 1 1/2 pieces
3/4 tsp salt
1/2 tsp freshly grated orange peel
1/4 tsp pepper
1/4 tsp dried thyme
3/4 cup dried cranberries
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Directions: |
Directions:Into 3 quart saucepan, heat wheatberries and 4 cups water to boiling over high heat. Reduce heat to low, cover and simmer 50 min or until wheatberries are firm to the bite but tender enough to eat; drain and set aside
Meanwhile, in 2 quart saucepan prepare brown rice as label directs, but do not add butter or salt.
While wheatberries and brown rice are cooking, in deep 12 inch skillet, heat 2 tsp olive oil over medium heat until hot. Add carrots and celery and cook 10 minutes or until almost tender, stirring occasionally. Add onion and 1 more tsp olive oil and cook 12 to 15 minutes longer, untril vegetables are lightly browned, stirring occasionally.
Increase heat to high, add chicken broth, green beans, salt, orange peel, pepper and thyme, and heat to boiling. Reduce heat to med high; cook, uncovered 5 min or until green beans are just tender, stirring often.
Add cranberries, wheatberries and brown rice to skillet and heat through, stirring to mix well, Makes about 8 cups or 4 main-dish or 8 accompaniment servings. |
This recipe for Wheatberry Pilaf is from