Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Water |
| ⅓ cup | Wheat berries |
| ⅓ cup | Brown rice |
| 1 tablespoon | Saute fluid (pick your a |
| \N \N | Compatible favoriet) |
| ¼ cup | Chopped scallion |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
In 2qt pan, boil water. Add berries, return to boil. Reduce heat, simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes longer. 5 minutes before rice is finished, saute scallion until softened. Combi ne with rice and wheat mixture, along with spices.
Note: The original recipe called for 2 Tbs. pignoli (pine nuts), tosted in 1 Tbs butter, before adding the scallions. I simply eliminated them. I'll run both combinations through my recipe program, and re-post if it can be done <= 10% cff. The original recipe's 'Health Tip' suggested omitting salt, substituting unsalted margarine, and/or eliminating the nuts.
Posted by "Rob Ryerson" <RYERSONRA@...> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
1⅘á
File