Mushroom Spinach Wheat Berry Mock Risotto

On my morning post, when I wrote about my food rut, Brittany commented, saying that whenever she finds herself in a food rut, she looks back on old blog posts that she published for favorite recipes that may have fallen to the wayside. Smart lil’ lady!

I started clicking around my blog and quickly stumbled upon my butternut squash and wheat berry mock risotto. I loved that recipe! It was a huge hit in our house with both me and Ryan and I figured I could play around with different vegetables and come up with another wheat berry mock risotto dish for dinner this evening.

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Wheat berries are much chewier than rice and I love the texture they add to a creamy dish like this mock risotto.

I decided to use an onion, mushrooms and spinach to add flavor and nutritional value to the meal and it turned out fantastic!

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Mushroom and Spinach Wheat Berry Mock Risotto

Serves: 3

Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 1 1/4 cups Portobello mushrooms, chopped (about 4 ounces)
  • 1 cup uncooked wheat berries
  • 1 (14-ounce) can reduced sodium chicken or vegetable broth
  • 8 cups fresh spinach
  • 1/4 cup grated parmesan cheese
  • 2 links cooked chicken apple sausage, sliced (optional)

Directions:

  1. Heat olive oil in a large pot over medium heat
  2. Add onion; cook 10 minutes or until tender and golden, stirring occasionally
  3. Add mushrooms; cook 3 minutes or until tender, stirring occasionally
  4. Add wheat berries; cook 1 minute, stirring constantly
  5. Add broth; bring to a boil
  6. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally
  7. Uncover, add parmesan cheese and chicken sausage, stir
  8. Add spinach, stir until spinach wilts and cook for an additional 3 minutes or until liquid is absorbed

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This dish can easily be made vegetarian by using vegetable broth and omitting the chicken sausage. Such a yummy meal!

Other risotto-inspired recipes that have popped up on PBF:

After dinner, Ryan and I took Sadie on a 30-minute walk around the neighborhood before coming home to watch Jeopardy. I miss the college tournament on Jeopardy! I was killin’ it when the college kids were on last week and was humbled yet again this evening when the questions returned to their normal level of difficulty. C’mon, Alex!

Hoping to cram in some reading before The Bachelor starts. Home town dates tonight!

Comments

  1. says

    I geek out and can rock regular jeopardy. Its quite pathetic how much of a dork i am! I’m loving the creativity with wheatberries! So I am also a Quinoa Freak, and was curious about how Wheat berries compare in cooking time. I have found when you put Quinoa in the rice cooker and “set it and forget it” it turns out great. I’m wondering if wheat berries would fare the same. I might just have to try it this week.

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  2. says

    This looks deeeelicious! One of my favorite meals is a barley and shrimp risotto that you made sometime ago. I don’t even remember when because now I just make it all the time. It’s so good! Now i must try this one 🙂

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  3. corkscrew says

    This recipe looks GREAT! I’ve never used wheatberries before but I love everything in this recipe. A question — did you soak your wheatberries before using, and do you recommend red or white?

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  4. Jeannie says

    I just made this recipe and this is so so good!! I had never had wheatberry before and I really liked it. Keep the great/creative Recipes coming!

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  5. says

    I’m new to your blog and absolutely adore it! I tried this recipe for dinner tonight and loved it! I’ve never had wheat berries before and they were still pretty firm when I ate them, is that normal, or did I not cook them long enough?

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  6. says

    Superb website you have here but I was curious if you knew of any forums that cover the same
    topics talked about in this article? I’d really like to be a part of group where I can get feedback from other experienced people that share the same interest. If you have any suggestions, please let me know. Thank you!

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