• 10 Ratings

Wheat berries add a good-for-you spin to this mushrooms, rice, and Asiago cheese side-dish recipe.

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
40 mins
cook:
4 hrs 4 hrs.
stand:
15 mins
Servings:
12
Max Servings:
14
Yield:
12 to 14 side-dish servings
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Ingredients

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Directions

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  • In a small saucepan combine wheat berries and 1-1/2 cups water; bring to boiling. Reduce heat. Simmer, covered, 30 minutes. Drain.

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  • Lightly coat inside of 4- to 5-quart slow cooker with nonstick cooking spray. Place wheat berries, mushrooms, broth, rice, shallots, garlic, oregano, and 1/4 teaspoon each salt and black pepper in cooker. Cover; cook on low-heat setting 4 hours or until rice is tender.

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  • Stir cheese and butter into rice. Turn off cooker. Let stand, covered, 15 minutes. Stir in additional broth if risotto is too dry.

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  • Meanwhile, sauté the 1 cup sliced mushrooms in a small amount of olive oil; set aside. To serve risotto, top with sweet pepper, sautéed mushrooms, and parsley. Makes 12 to 14 side-dish servings.

Nutrition Facts

212 calories; total fat 7g; saturated fat 4g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 18mg; sodium 413mg; potassium 270mg; carbohydrates 31g; fiber 1g; sugar 2g; protein 8g; vitamin a 194IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 60mcg; vitamin b12mcg; calcium 101mg; iron 2mg.

Reviews

10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2