Rice and Wheat Berry Pilaf

This is one of my family's staple dishes. We love it because it is not only healthy, but very versatile. It is so great tasting on its own. However it is also something that can easily be added to other dishes. Since we have a large family, I always triple the recipe (however I only double the salt). It will last us 3-4 days.

The kids know it as "Wheat Stuff".


RICE AND WHEAT BERRY PILAF

3/4 cup wheat berries
5 3/4 cups water
1 1/2 teaspoons sea salt
1 tablespoon olive oil
3/4 cup rice
3 garlic cloves, minced
1 large bunch of cilantro, chopped
4 green onions, chopped
1/2 cup peanuts or cashews, chopped
1/2 cup Parmesan cheese

Bring 4 cups water and wheat berries to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain. **

Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add cilantro, green onions, chopped peanuts, Parmesan cheese and cooked wheat berries; stir until wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot or room temperature.

**Can cook wheat berries in a pressure cooker. Add wheat berries and water to pressure cooker. Cook 35-45 minutes.

Makes 6 servings.

Additional options for left overs:

1) Wheat Breakfast - Heat pilaf in skillet. Add bacon pieces and scrambled egg.
2) Fried "Rice" - Heat pilaf in skillet and add soy sauce with eggs and vegetables (optional).
3) Pilaf Soup - Add pilaf to chicken stock for soup.