Woodland Mushrooms and Wheat Berries |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A great side for fall and winter holidays, great to fill the casvities of cooked acorn squash halves. From Diabetes Cooking for Everyone , by Carol Gelles. Exchanges:1 bread, 1 vegetable, 1 fat. Ingredients:
1 tablespoon olive oil |
4 cups coarsely chopped mushrooms (use any combination of white, shiitake, portobello, oyster, etc.) |
2 garlic cloves, minced |
1 1/2 cups cooked wheat berries |
1/4 cup peas (cooked fresh or frozen and thawed) |
3 tablespoons thinly sliced scallions |
1 tablespoon marsala |
2 teaspoons balsamic vinegar |
1 teaspoon soy sauce |
1/4 teaspoon ground black pepper |
salt |
Directions:
1. In a large nonstick skillet, heat the oil on medium-high heat. Add the mushrooms and garlic and cook, stirring, until softened, about 4 minutes. Add the remaining ingredients and cook, stirring, until heated through, about 2 minutes.
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