Spelt and Wild Mushroom Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spelt is a whole wheat grain from the Mediterranean that dates back to the Roman Empire. Its earthy-nutty flavor pairs well with wild mushrooms in this simple pilaf. We used a mixture of shiitake, oyster, button, and baby bella (cremini) mushrooms. Ingredients:
1 cup spelt |
2 teaspoons olive oil |
3/4 cup chopped onion |
1 1/2 teaspoons minced fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups fat-free, less-sodium chicken broth |
1 tablespoon butter |
1 (8-ounce) package exotic mushroom blend (such as shiitake, cremini, and oyster), coarsely chopped |
Directions:
1. Place spelt in a medium bowl. Cover with hot water to 1 inch above spelt. Cover and let stand 1 hour. Drain and rinse with cold water; drain.
2. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender, stirring occasionally. Stir in spelt, thyme, salt, and pepper; cook 1 minute. Stir in broth; bring to a simmer. Cover, reduce heat, and cook 50 minutes or until spelt is tender. Uncover and simmer 15 minutes or until liquid is almost absorbed. Remove from heat; keep warm.
3. Melt butter in a large nonstick skillet over medium-high heat. Add chopped mushrooms to pan; sauté 3 minutes or until tender and beginning to brown. Stir mushroom mixture into spelt mixture.
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