Description
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.
Ingredients
Scale
- 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)
Instructions
- Heat olive oil in a large pot over medium heat
- Add onion; cook 10 minutes or until tender and golden, stirring occasionally
- Add mushrooms; cook 3 minutes or until tender, stirring occasionally
- Add wheat berries; cook 1 minute, stirring constantly
- Add broth; bring to a boil
- Cover, reduce heat, and simmer for 20 minutes, stirring occasionally
- Uncover, add parmesan cheese and chicken sausage, stir
- Add spinach, stir until spinach wilts and cook for an additional 3 minutes or until liquid is absorbed
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-1e3-7hOJ_U8Bg.gif\")