advertisement

Side Dish


Print this page | Sign up for free e-bulletins
 | Bookmark This Page
Potlatch Pilaf
 
Description

While this recipe can be made with a variety of grains, it's worth the effort to seek out farro - also known as emmer wheat - to use in its preparation. This ancient strain has been under continuous cultivation for more than 9,000 years. I find it much tastier than modern wheat, with a deep, complex flavor and somewhat softer texture that really makes this dish sing. Pilaf keeps for several days in the refrigerator - this is a great "make-ahead" meal from which you can pack lunches for the rest of the week.

Food as Medicine:
Farro offers a higher protein content than modern wheat varieties, and many people who are sensitive to gluten report that they can tolerate farro better.

 
Ingredients

2 Tbl extra-virgin olive oil
1 cup chopped onion or shallot
1/2 cup sliced carrot
1/2 cup diced celery
1/2 cup sliced shiitake mushrooms, optional
1 cup Potlatch Pilaf (or 1/2 cup golden farro splits, 1/2 cup dark wild rice)
1/4 cup dry sherry or white wine
2 cups vegetable broth
salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley or a mixture of parsley and other fresh herbs (chive, tarragon, chervil) or add 2 tsp of dried herbs to pilaf while it cooks

 
Instructions
  1. Heat oil in a saucepan over medium heat. Add vegetables and sauté for 3 minutes, stirring frequently.
  2. Add salt and pepper to taste and the Potlatch Pilaff. Cook, stirring, for another 3 minutes.
  3. Add wine and cook until it almost evaporates. Add broth, stir well. (Add dried herbs if using.)
  4. When mixture begins to boil, lower heat and simmer, covered, for about 30 minutes or until liquid is almost all absorbed.
  5. Turn off heat, add fresh herbs, mix well, correct seasoning, and let sit, covered, for 10 minutes.

Serves 4

Nutrients Per Serving:
Calories 258.1
Fat 7.7g
Saturated Fat 1g
(30.2% calories from fat)
Protein 7.1g
Carbohydrate 40.5g
Cholesterol 0mg
Fiber 3.7g

Recipe and photo courtesy of Bluebird Grain Farms, Winthrop, Washington.

 

For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor.

The Weil Vitamin Advisor
Get your FREE personalized vitamin recommendation & supplement plan today!

Dr. Weil on Healthy Aging
Follow Dr. Weil's Anti-Inflammatory Diet and save 30%. Start your 14-day free trial now!

Stay Connected with Dr. Weil
Promote the health of your body, mind and spirit - sign up for Dr. Weil's FREE newsletters today!

Vitamin Library
Supplement your knowledge with Dr. Weil's essential vitamin facts. Learn why they are necessary and more.

Dr. Weil's Head-to-Toe Wellness Guide
Your guide to natural health.
Use the Wellness Guide today!

Dr. Weil's Anti-Inflammatory Diet Food Pyramid
Our interactive tool can help improve overall health through diet.

 
Copyright © 2016 Weil Lifestyle
Information on this web site is provided for informational purposes only and is not intended as a substitute for the advice provided by your physician or other healthcare professional. You should not use the information on this web site for diagnosing or treating a health problem or disease, or prescribing any medication or other treatment.

Ad Choice
Advertising Notice

This Site and third parties who place advertisements on this Site may collect and use information about your visits to this Site and other websites in order to provide advertisements about goods and services of interest to you. If you would like to obtain more information about these advertising practices and to make choices about online behavioral advertising, please click here

  

Side Dish


Potlatch Pilaf
 
Description

While this recipe can be made with a variety of grains, it's worth the effort to seek out farro - also known as emmer wheat - to use in its preparation. This ancient strain has been under continuous cultivation for more than 9,000 years. I find it much tastier than modern wheat, with a deep, complex flavor and somewhat softer texture that really makes this dish sing. Pilaf keeps for several days in the refrigerator - this is a great "make-ahead" meal from which you can pack lunches for the rest of the week.

Food as Medicine:
Farro offers a higher protein content than modern wheat varieties, and many people who are sensitive to gluten report that they can tolerate farro better.

 
Ingredients

2 Tbl extra-virgin olive oil
1 cup chopped onion or shallot
1/2 cup sliced carrot
1/2 cup diced celery
1/2 cup sliced shiitake mushrooms, optional
1 cup Potlatch Pilaf (or 1/2 cup golden farro splits, 1/2 cup dark wild rice)
1/4 cup dry sherry or white wine
2 cups vegetable broth
salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley or a mixture of parsley and other fresh herbs (chive, tarragon, chervil) or add 2 tsp of dried herbs to pilaf while it cooks

 
Instructions
  1. Heat oil in a saucepan over medium heat. Add vegetables and sauté for 3 minutes, stirring frequently.
  2. Add salt and pepper to taste and the Potlatch Pilaff. Cook, stirring, for another 3 minutes.
  3. Add wine and cook until it almost evaporates. Add broth, stir well. (Add dried herbs if using.)
  4. When mixture begins to boil, lower heat and simmer, covered, for about 30 minutes or until liquid is almost all absorbed.
  5. Turn off heat, add fresh herbs, mix well, correct seasoning, and let sit, covered, for 10 minutes.

Serves 4

Nutrients Per Serving:
Calories 258.1
Fat 7.7g
Saturated Fat 1g
(30.2% calories from fat)
Protein 7.1g
Carbohydrate 40.5g
Cholesterol 0mg
Fiber 3.7g

Recipe and photo courtesy of Bluebird Grain Farms, Winthrop, Washington.

 

For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor.