Peeled Wheat Pilaf with Mushrooms
Delicious peeled wheat pilaf with mushrooms. Another one of my quickly made up meals. This one is inspired by another dish from Armenian cuisine. A simple meal made with cooked wheat topped with caramelized onions, seasoned with black pepper. My version of the dish is slightly different with extra seasonings and veggies added. Have to admit , the dish turned out even better than I was expecting. Very rich and flavorful . Instead of onions, I used shallots, that have milder and slightly sweeter taste, also added a good amount of white mushrooms, seasoned with cumin, turmeric and peppers.
As a side, I thought something tangy and fresh will be a good addition to complete the meat.
This peeled wheat pilaf can be a good addition to lent menu . It’s delicious and filling, not to mention, very easy to cook.
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Recipe will serve 3-4 people
2 cups peeled wheat, wash and soak with hot water 30-60 minutes
Vegetable broth or cold water, as much as you need to cover the wheat and a little extra
Salt to taste
3-4 medium shallots, sliced into semi circles
4-5 tbs olive oil
3 small packs (226 g each ) white or cremini mushrooms, coarsely sliced
2-3 garlic cloves, minced, ⅓ tsp black pepper
⅓ tsp cumin, ⅓ tsp turmeric
¼ tsp cayenne
Fresh or dry thyme , a few branches or ½ tsp for dry herb
Use about ½ cup of the wheat broth to make more thicker mixture , I didn’t use , but would recommend adding it halfway through cooking
Salt to taste
Cook the wheat until tender
Meanwhile, in a separate skillet, prepare the shallot-mushrooms mix
Combine olive oil , sliced shallots and mushrooms in a large skillet and caramelize a few minutes
Add garlic, seasonings and some of the broth , reduce until thick
Pour over the cooked wheat , allow to set a few minutes, fluff and serve
To make the tomato salad
Simply slice cherry tomatoes into half
Add cubed avocado
Squeeze fresh lemon juice, drizzle with olive or avocado oil
Finely chopped scallion strands ,fresh basil
Ground black pepper, salt to taste