Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
  • 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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Credit: Andy Lyons

Recipe Summary test

prep:
40 mins
cook:
4 hrs
stand:
15 mins
total:
4 hrs 55 mins
Servings:
12
Yield:
12 to 14 side-dish servings
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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.

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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.

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

  • 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; fat 7g; cholesterol 18mg; saturated fat 4g; carbohydrates 31g; mono fat 1g; insoluble fiber 1g; sugars 2g; protein 8g; vitamin a 194.4IU; vitamin c 20.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.9mg; vitamin b6 0.1mg; folate 60.5mcg; sodium 413mg; potassium 270mg; calcium 101mg; iron 1.6mg.
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