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Three-Grain Pilaf
with Almonds and
Shiitake Mushrooms
 
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Three-Grain Pilaf with Almonds and
Shiitake Mushrooms
Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano,
1994, HarperCollins
“Together, these grains have a wonderfully nutty flavor that
improves
and
completes the overall flavor of many dishes.
Serve with
Pan-Roasted
Salmon with Citrus-Balsamic Vinaigrette,
poultry, or
lamb. Be sure to
select hulled
wheat berries – available
at health food
stores – to
assure
a synchronized
cooking time for the pilaf.”
Serves 4
1/4 cup
wheat berries
1 tablespoon
butter
1/4 cup wild
rice
1 1/2 cups
water
1/4 cup white
wine
1 bay leaf
1/8 teaspoon
kosher salt
Freshly ground
black pepper
1/4 cup
basmati rice
1 cup
quartered shiitake mushrooms,
stems removed (4 ounces)
2 ounces whole
almonds, with skin,
coarsely chopped (1/3 cup)
4 scallions,
beards removed, outer layer
peeled, and thinly sliced (1/3 cup)
1. Soak the
wheat berries in water to cover for 2 hours. Drain.
2. Melt half
the butter in a 2-quart saucepan over medium heat. Add the
wild rice and
wheat berries; stir well to coat the grains. Add the water,
white wine, bay
leaf, salt, and pepper and bring to a boil. Cover, lower
the heat, and
gently simmer for 30 minutes.
3. Stir in the
basmati rice and return to a simmer. Continue cooking,
covered, without
further stirring, for 20 more minutes. Remove from
the heat and allow to
finish steaming, covered, while you prepare the
mushrooms and almonds.
4. Heat the
remaining butter in a large skillet over high heat and sauté the shiitake
mushrooms until softened, 3 to 4 minutes. Toss in the almonds
and cook an
additional 3 to 4 minutes. Stir in the scallions and cooked
grains. When
heated through, spoon the pilaf into a warm bowl
and serve.
Featured Archive Recipe:
Union Square Cafe's Basmati Rice Pilaf
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