Thursday, December 6, 2012

I'm Back, with Wheat Berries

I've been in and out of town a lot during the past few months, working on an exciting new cookbook project that I will tell you more about in the coming weeks. But I've missed my blog! I have quite a horde of Quail Hill wheat berries in my freezer, so I combined them with some shiitake mushrooms I picked up at Citarella's yesterday for a warming dinner. Here is the recipe:

Wheat Berries with Mushrooms
Serves 4

2 cups wheat berries
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
8 ounces shiitake mushrooms, stemmed and chopped
Ground black pepper
3/4 cup low-sodium canned chicken broth
2 tablespoons unsalted butter
1 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley

1. Place the wheat berries in a medium saucepan, turn the heat to medium, and cook, stirring, until fragrant, about 5 minutes. Add water to cover and 1/2 teaspoon salt, bring to a boil, turn down the heat, and simmer until soft but not mushy, 30 to 60 minutes (taste frequently to see how they are doing). Drain, return to the pot, and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the shallot and cook until softened, about 3 minutes. Add the mushrooms, sprinkle with salt and pepper, and cook until browned, 4 to 5 minutes.
3. Add the broth to the pot with the wheat berries and cook over medium-high heat until simmering. Stir in the mushroom mixture and heat through. Off heat stir in the butter, Parmesan, and parsley. Adjust the seasonings and serve.

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