Mediterranean Grains

Mediterranean Grains 

This recipe was originally a Grain Stuffing and came from the Food Network Magazine, Nov. 2021.

I made the stuffing Thanksgiving 2023. It was delicious. I wouldn't make it for the holiday though. This recipe just drops the butter and make it for lunch anytime. 

1 cup wild rice 

4 cups low-sodium chicken broth 

salt 

1 cup wheat berries, rinsed 

1 cup long-grain white rice 

2 T. olive oil

1 red onion, chopped 

3 stalks celery, chopped 

3 carrots, chopped 

Freshly ground pepper 

2 teaspoons dried thyme

1 lemon finely chopped plus grated rind 

1 cup pitted kalamata olives, roughly chopped 

1 28-ounce can diced tomatoes 

Chopped fresh parsley or basil, for topping 

1 Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature. 

2 Heat oil in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute. 

3 Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in 

a large bowl. Top with parsley or basil before serving.