Even deep in the heart of winter, you can make this delicious wheat berry and mushroom pilaf with locally sourced ingredients from right here in the Wood River Valley!
Wheat berries are a lovely, if under-appreciated, grain option. They have an earthy and nutty flavor that pairs well with mushrooms. When cooked, they also maintain a nice, firm texture to balance the soft texture of cooked mushrooms. The best part is that you can get wheat berries from Hillside Grain and mushrooms from Ironwood Mycology all year. Try this wheat berry and mushroom pilaf today.
- 1 tbsp. soy sauce
- ¼ cup red wine
- ¼ cup chicken broth
- ½ tsp. fresh thyme leaves
- 1 tsp. chopped fresh rosemary leaves
- 1 tsp. chopped lemon vest
- Ground pepper to taste
Cook the wheat berries
This step can be done ahead of time to speed up the process.
- Toast the wheat berries in a dry skillet over medium-high heat for 5-6 minutes until you smell a nutty aroma. Stir constantly while toasting.
- Meanwhile, bring the water and ½ tsp. salt to a boil in a medium sauce pan.
- Add the toasted wheat berries and return to a boil.
- Lower the heat and simmer for 30-45 minutes or until wheat berries are al dente. Start testing them at 20 minutes. Drain off any excess water when the berries reach your desired doneness.
Make the wheat berry and mushroom pilaf
- Heat the olive oil in a large skillet or saute pan over medium-low heat. Add the onions and ½ tsp. salt and cook for 5 minutes until fragrant.
- Add garlic and cook for 5 minutes, stirring occasionally.
- Add butter. After it is melted, add mushrooms and soy sauce. Increase to medium heat and cook until the mushrooms release their liquid (5-10 minutes).
- Add the wine and chicken broth and bring to a simmer.
- Add the cooked wheat berries, thyme, rosemary, and lemon zest and stir to heat and combine all ingredients.
- Salt and pepper to taste.