Rice and Wheat Berry Pilaf with Baby Spinach
A hearty and nutritious pilaf combining chewy wheat berries with fragrant basmati rice, finished with fresh baby spinach. This wholesome dish brings together whole grains and greens in a perfect side dish or vegetarian main.
Ingredients
- •¾ cup wheat berries*
- •5¾ cups water
- •1½ teaspoons salt
- •1 tablespoon olive oil
- •¾ cup basmati rice
- •3 cloves garlic
- •6 ounces baby spinach
Cooking Instructions
- 1.
Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
720 min
- 2.
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.
60 min
- 3.
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.
19 min
- 4.
*Also called hard wheat berries. Available at most natural foods stores.
- 5.
**Available at Indian markets and many supermarkets.
