Rice and Wheat Berry Pilaf with Baby Spinach
You can never have too many side dish recipes, so give Rice and Wheat Berry Pilaf with Baby Spinach a try. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 197 calories, 6g of protein, and 3g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up olive oil, basmati rice, wheat berries, and a few other things to make it today.
Place wheat berries in heavy medium saucepan.
Add enough cold water to saucepan to cover wheat berries by 3 inches.
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.
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.
*Also called hard wheat berries. Available at most natural foods stores.
**Available at Indian markets and many supermarkets.
per serving: calories, 195; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0