Spelt and Wild Mushroom Pilaf

Spelt is a whole wheat grain from the Mediterranean that dates back to the Roman Empire. Its earthy-nutty flavor pairs well with wild mushrooms in this simple pilaf. We used a mixture of shiitake, oyster, button, and baby bella (cremini) mushrooms.

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 24%
  • Fat: 4.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.1g
  • Carbohydrate: 30.9g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 2mg
  • Sodium: 312mg
  • Calcium: 21mg

Ingredients

  • 1 cup spelt
  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1 (8-ounce) package exotic mushroom blend (such as shiitake, cremini, and oyster), coarsely chopped

Preparation

  1. Place spelt in a medium bowl. Cover with hot water to 1 inch above spelt. Cover and let stand 1 hour. Drain and rinse with cold water; drain.
  2. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender, stirring occasionally. Stir in spelt, thyme, salt, and pepper; cook 1 minute. Stir in broth; bring to a simmer. Cover, reduce heat, and cook 50 minutes or until spelt is tender. Uncover and simmer 15 minutes or until liquid is almost absorbed. Remove from heat; keep warm.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add chopped mushrooms to pan; sauté 3 minutes or until tender and beginning to brown. Stir mushroom mixture into spelt mixture.
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