Mushroom Wheat Berry Pilaf
Courtesy of Alton Brown on The Food Network
2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon salt
5 cloves garlic, minced
1 tablespoon butter (or soy
substitute)
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth (or
vegetable broth)
1 1/2 cups cooked wheat
berries
1 1/2 cups leftover, cooked
rice
1/2 teaspoon fresh thyme
leaves, chopped
1 teaspoon fresh rosemary
leaves, chopped
1 teaspoon lemon zest,
finely chopped
Pepper and additional salt
Heat olive oil in large sauté pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning to taste.