wheat berry risotto with mushrooms

In dinner on November 3, 2012 at 11:23 pm

talk about a hearty, cool-evening dinner!

inspired by this article about “wholesome risotto with whole grains” in the new york times, i decided to try it with my favorite grain, wheat berries.

using the ratios suggested in the recipe, i cooked 1/3 cup of arborio rice into risotto.

right at the end of its cooking, i stirred in 1 cup cooked wheat berries

plus some mushrooms that i had sauteed.

it really was a great way to gussy up a typical risotto, and i definitely felt better about eating it than i do about eating a whole bowl of just rice.


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