Use your Portion Perfect bento to determine what's right for you
We've never tried cooking with winter wheat berries before, and we have to say, if this recipe is any indication of how good they can taste, we're sold.
We'll definitely be working this one into our regular rotation, especially for answers to that eternal question, "What's for dinner...?!"
This easy mix is fun to make, and is even better for lunch the next day. This recipe was adapted from this pilaf recipe by the food network's Alton Brown.
Give it a try! Use your Portion Perfect bento to determine your perfect portions...and take it wherever you go in your translucent, lidded XL bento box lunch container!
Winter Wheat Berry and Mushroom Bowl
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 5 cloves garlic, minced
- 1 tablespoon butter
- 1/2 to 1 pound mixed mushrooms, according to taste
- 1 tablespoon soy sauce
- 1/4 cup red wine
- 1/4 cup chicken stock
- 1 1/2 cups cooked wheat berries
- 1 1/2 cups cooked rice
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Heat large sauté pan over low heat; add olive oil.
- Add onions, stirring constantly until onions are glassy, about 5 minutes. Add garlic and cook, stirring constantly, for 3 minutes.
- Add butter to pan and melt.
- Add mushrooms and soy sauce, increase heat to medium, and cook for 5 to 10 minutes.
- Add wine and stock and simmer for 5 minutes.
- Add wheat berries, rice, thyme and rosemary, lemon juice and zest and stir to combine.
- Add salt and pepper to taste.
TIP: This is easily made into a vegetarian dish by swapping the chicken stock for vegetable stock.
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