Best 3 Porcini Chicken With Wild Rice And Wheat Berries Recipes
Indulge in a culinary journey with our exquisite Porcini Chicken with Wild Rice and Wheat Berries. This tantalizing dish combines the earthy flavors of porcini mushrooms, the nutty texture of wild rice, and the chewy goodness of wheat berries.
Embark on a flavor explosion with our Porcini Chicken, where tender chicken breasts are sautéed to perfection, then simmered in a rich sauce infused with the deep umami of porcini mushrooms. The resulting dish is a symphony of flavors, with the chicken acting as a blank canvas for the earthy, nutty, and savory notes of the sauce.
Accompanying the chicken is a medley of wild rice and wheat berries, cooked separately and then combined to create a textural masterpiece. The wild rice, with its slightly chewy texture and nutty flavor, pairs perfectly with the softer, plumper wheat berries.
This recipe also introduces you to a delectable Mushroom Risotto, where arborio rice is slow-cooked in a flavorful mushroom broth until it reaches a creamy, al dente texture. The addition of porcini mushrooms elevates the risotto to new heights, infusing it with an earthy richness that lingers on the palate.
Finally, our Wild Rice and Wheat Berry Salad offers a lighter, yet equally satisfying option. This vibrant salad combines cooked wild rice and wheat berries with fresh vegetables, herbs, and a tangy dressing, making it a refreshing and nutritious side dish.
With detailed instructions and step-by-step guidance, this article provides everything you need to create these mouthwatering recipes. Whether you're a seasoned chef or just starting out in the kitchen, you'll find the perfect recipe to tantalize your taste buds.
RUSTIC PORCINI ONION STUFFING
Categories Mushroom Onion Side Bake Christmas Thanksgiving Vegetarian Stuffing/Dressing Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
- While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
- Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
- Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
RICE AND WHEAT BERRY PILAF WITH BABY SPINACH
Categories Berry Rice Side Vegetarian High Fiber Low/No Sugar Spinach Fall Healthy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
- Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
- Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
- *Also called hard wheat berries. Available at most natural foods stores.
- **Available at Indian markets and many supermarkets.
WILD RICE AND BERRIES WITH POPPED RICE
As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is "manoomin," or "good berry," and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with roasted turnips and winter squash or serve with sautéed vegetables, roast meat or pan-seared fish.
Provided by Sean Sherman
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
- Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
- Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
- Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
- Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.
Tips:
- To enhance the flavor of the porcini mushrooms, soak them in warm water for 30 minutes before using. This will help rehydrate them and release their earthy, nutty flavor.
- If you don't have wild rice on hand, you can substitute brown rice or quinoa. However, wild rice has a unique nutty flavor that pairs well with the porcini mushrooms and chicken.
- For a vegetarian version of this dish, omit the chicken and add more vegetables, such as roasted bell peppers, zucchini, or squash.
- Serve this dish with a side of crusty bread or roasted vegetables for a complete meal.
Conclusion:
This porcini chicken with wild rice and wheat berries is a hearty and flavorful dish that's perfect for a special occasion or a weeknight meal. The combination of tender chicken, savory mushrooms, and nutty grains is sure to please everyone at the table. With a few simple tips, you can easily make this dish at home and enjoy the delicious flavors of the forest.
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