• 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
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 18 mg cholesterol; 413 mg sodium. 270 mg potassium; 31 g carbohydrates; 1 g fiber; 2 g sugar; 8 g protein; 194 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;

Reviews

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