Rice and Wheatberry Pilaf with Baby Spinach

Another Mediterranean delight!

  • Author: Kim Nicholson



¾ cup wheat berries

5 ¾ cups of water

11/2 tsp salt

1 T olive oil

¾ cup basmati rice

3 garlic cloves, minced

6 oz. baby spinach


Place the wheat berries in a heavy medium saucepan. Add enough cold water to the pan to cover the wheat berries by 3 inches. Let stand overnight. Drain.
Bring 4 cups of water, the wheat berries, and ¾ tsp—of salt to a boil in the same saucepan. Reduce the heat, cover, and simmer until the wheat berries are tender but still slightly firm to the bite, about 1 hour. Drain.
Heat the oil in a heavy large saucepan over medium heat. Add the rice and garlic; stir for 1 minute. Stir in the remaining 1-3/4 cup water and ¾ tsp salt and bring to boil. Reduce the heat to low, cover, and cook until liquid is almost absorbed and rice is tender about 15 minutes.
Add the spinach and cooked wheat berries. Stir until the spinach wilts, and the wheat berries are heated for about 3 minutes—season with salt and pepper. Serve hot.

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