WHEAT AND BROWN RICE PILAF
I’m trying to make sure that my family is eating cooked whole wheat berries, every week. This simple recipe for an oven baked rice pilaf helps me accomplish that goal. The fact that ALL the ingredients come from my food storage, is a bonus.
3 cups brown rice
4 2/3 cups water
1 tablespoon sugar
1 tablespoon dehydrated sliced garlic
3 chicken bouillon cubes
3 cups precooked wheat berries
Heat oven to 375 degrees. Spray or oil 9 x 13″ cake pan and add the brown rice. Microwave 4 2/3 cups water to almost boiling and stir in sugar, garlic, and bouillon cubes. Pour hot liquid over rice and tightly cover with two layers of tin foil. Bake for 1 hour and 15 minutes. Remove from oven, uncover and add desired amount of wheat berries. Keep warm until ready to serve. (For a Mexican meal, consider adding at least a half bunch of fresh chopped cilantro plus the zest and juice of 1 lime right before serving. Mmmmm)
I cook my wheat berries ahead of time and then store them in the freezer.
While the brown rice is baking, I zap one of the little baggies in the microwave to quickly thaw and warm up the wheat berries.
As soon as the rice has finished baking the wheat berries are ready to be added. I learned this trick years ago, from a Japanese woman. She told me that she added wheat to their rice, every Sunday.
If you’re wondering how to break into the wheat you’ve got stored in the basement, this might be the easiest place to start!