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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Wheatberry and Mushroom Pilaf

Source: dLife

The chewiness of wheatberries combined with the creaminess of mushrooms.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	243.1

Total Carbs	42.2 g

Dietary Fiber	4.1 g

Sugars	2.4 g

Total Fat	3.1 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	312.8 mg

Protein	7.1 g

Sodium	104.9 mg

Dietary Exchanges 3.1 Fat, 0.9 Vegetables, 2.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Using a colander or a large sieve, drain the soaked wheatberries. Return them to the saucepan with fresh water to cover. Bring to a boil, lower the heat, cover, and simmer for about an hour, until tender.
In a separate pot, add 2 cups of water, bring to a boil and add the rice. Cover tightly, and bring down to a simmer. Simmer for 45 minutes then turn off the heat and let stand for 15 minutes.
While the grains cook, saute the onions and garlic in the oil in a large, skillet on low heat for about 10 minutes, until golden. Stir occasionally to prevent sticking. Add the mushrooms, thyme, rosemary, and soy sauce and cook for 5 minutes. Pour in the wine and continue to simmer until the wine evaporates. Set aside.
When the wheatberries are soft, drain any excess liquid and then add to the sauteed mushrooms. Stir in the cooked rice, mix thoroughly, and serve immediately.