Orange-Kissed Berry Pilaf

recipe
Hazelnut oil is a strong-flavored, nutty-tasting oil that is sold in specialty stores and supermarkets. Hazelnut oil goes rancid quickly, so store it in the refrigerator for up to 3 months. Olive oil can be substituted for the hazelnut oil.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 1 Hour, 10 Minutes

Nutritional Information

Calories 160
Fat 5.8 g
Satfat 0.5 g
Protein 3.8 g
Carbohydrate 25.5 g
Cholesterol 0 mg
Iron 0.3 mg
Sodium 222 mg
Caloriesfromfat 31 %
Fiber 3.8 g
Calcium 6 mg

Ingredients

1 cup uncooked wheat berries
4 1/2 cups water
3/4 teaspoon salt, divided
2 teaspoons grated orange rind
5 tablespoons fresh orange juice
1 1/2 tablespoons hazelnut oil
1/2 cup sweetened dried cranberries
1/3 cup chopped hazelnuts, toasted

Preparation

Combine wheat berries, cups water, and 1/4 teaspoon salt in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Drain.

Combine cooked wheat berries, 1/2 teaspoon salt, and remaining ingredients in a large bowl.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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