Recipe for wheat berry pot roast?!
Does anyone know of or have a recipe for beef pot roast with wheat berries in the gravy?
It's something my mom used to make and she passed away without telling me the recipe - dammit...
Answers: I've tried the Google route and no dice.
Does anyone know of or have a recipe for beef pot roast with wheat berries in the gravy?
It's something my mom used to make and she passed away without telling me the recipe - dammit...
Sorry bout your mum . This is the only thing i could get for u.
Red winter wheat berries join with brown rice as the base for this crunchy salad packed with nutritional value and great taste. Herb-roasted carrots, turnips. butternut squash and mushrooms add sweet and savory diversity, while a light mustard-based vinaigrette adds a touch of zest. Great as a stand alone dinner or served alongside roasted chicken, fish or tofu.
Grains
1 cup medium-grain brown rice
1/2 cup hard red winter wheat berries
2 cups water or broth
1/8 teaspoon sea salt
Rinse rice and wheat berries and soak, covered, in water 6 hours or overnight.
After soaking, place rice and wheat berries in a cast iron or enameled cast iron pot, cover and place over medium low flame for 20 minutes.
Turn the heat to high and, when steam begins to escape from the lid, turn heat to medium low.
Simmer for 50 minutes. While grains cook, begin roasting vegetables.
After 50 minutes, remove from heat and let sit, covered, for 5-10 more minutes.
Roasted vegetables
2 1/4 teaspoons + 4 tablespoons olive oil
1 medium yellow onion, peeled and cut into 2-inch sections
2 small turnips, peeled and cut into bite-sized chunks
4 medium carrots, cut into bite-sized chunks
1 small butternut squash, peeled and cut into 2-inch chunks
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons freshly chopped herbs of your choice (rosemary, thyme, chives, etc.)
10 cremini or white button mushrooms, stems trimmed
Heat oven to 450°F
Coat 2 large roasting pans with 1 teaspoon of olive oil for each pan.
Place all vegetables except mushrooms evenly in pans.
Drizzle each pan of vegetables with 2 tabelspoons olive oil, 1/2 teaspoons salt, 1/4 teaspoons pepper and 1 tablespoon herbs and toss to coat.
Roast vegetables for 20 minutes; then, stir for even roasting, drizzling more olive oil if needed to prevent sticking.
Roast approximately 10 minutes more.
Add mushrooms, drizzled with 1/4 teaspoons olive oil, to one of the roasting pans. When vegetables are tender enough be pierced through with a knife, they are ready.
Remove from oven and keep warm.
Make vinaigrette.
Vinaigrette
6 tablespoons olive oil
1/4 teaspoon freshly ground pepper
1 teaspoon sea salt
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Whisk vinaigrette ingredients thoroughly and set aside.
When grains and vegetables are cooked, whisk the vinaigrette again and mix half the vinaigrette with the warm grains.
Combine the vegetables with the grains and mix in the remaining vinaigrette. Serve warm or at room temperature. Serves 6.
Nutrition Info
Per serving (8 oz-wt.): 360 calories (210 from fat), 23g total fat, 3g saturated fat, 6g dietary fiber, 5g protein, 37g carbohydrate, 0mg cholesterol, 510mg sodium
Home : Recipes : Salads : Wheat Berry-Rice Salad
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