This comes to us via Stephanie… an incredible Vegan who works at Williams Sonoma. She always remembers that we’re vegan… and shared this recipe … which sounds outstanding (though, I must admit, I didn’t have time to make it this weekend). Will do it this week! She says she makes it every week! From reading it, I can see why!!
Three-Grain Medley
Yield: 8 servings.
Ingredients:
6 green onions, thinly sliced
5 1/4 cups Better Than Bouillon No-Chicken Base
2 cloves garlic, finely chopped
2-ounce jar diced pimentos, undrained
2/3 cup uncooked wheat berries
1/2 cup each, uncooked: hulled or pearl barley, wild rice
1/4 cup grapeseed oil
1/4 cup chopped fresh parsley
1 tablespoon finely shredded lemon zest
Sea salt and freshly ground pepper, to taste
Instructions:
1. Combine onions, broth, garlic, pimentos, wheat berries, barley, wild rice and oil in 3- to 4-quart dutch oven.
2. Cover; cook on low until liquid is absorbed and grains are tender, 2 hours (less if you’re using quick-cooking grains – follow time on package). Stir in parsley, lemon zest, salt and pepper to taste.
Recipe note: Taste the recipe before adding any salt, as the Better Than Bouillon can be a bit salty to begin with. This dish is wonderful hot or room-temperature and also can become a stuffing for bell peppers, eggplant or tomatoes.
Nutritional Information per serving:
Calories: 207, Fat: 7g, Saturated Fat: 4g, Carbohydrates: 31g, Cholesterol: (not available)mg, Sodium: 182mg, Protein: 7g, Fiber: 5