1 cup dry Wheat Berries
1/2 cup chopped red onion
2 Tbsp Extra Virgin Olive Oil
2 cups Red Wine (we used Merlot)
1 cup Unsalted Chicken Stock
1 cup Water
1/4 tsp Nutmeg

We topped with about 1 Tablespoon of Parmesan, our first attempt at a risotto, that was very tasty.

Brown chopped onion in olive oil, add wheat berries to begin toasting, add 1/2 cup wine, cook till wine is absorbed, mix water and chicken or vegetable stock, add to wheat berries, cook till absorbed, add remaining wine, continue to cook till wheat berries are tender, add additional water as needed.

Serving Size: 6 (1/2 cup servings)

Number of Servings: 6

Recipe submitted by SparkPeople user NESTISEMPTY.

 

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