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Three-Grain Pilaf with Almonds and
Shiitake Mushrooms


Stonewall Kitchen, LLC
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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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