Pearl wheat risotto

Recipe from: 3/20/2003 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • 100
    g
    pearl wheat (use more if desired)
  • 2
    stalks celery, chopped
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 15
    ml
    butter
  • 15
    ml
    olive oil
  • 1
    red pepper, chopped
  • 1
    green pepper, chopped
  • 15
    ml
    fresh mixed herbs, chopped
  • 50
    g
    peanuts, chopped
  • 125
    ml
    vegetable stock
  • 30
    ml
    soya sauce
  • 125
    ml
    canned whole kernel corn, drained
  • 125
    ml
    canned or frozen peas
  • salt and freshly ground black pepper
  • 0.50
    lemon, juice
  • 80
    ml
    Parmesan cheese, grated
 

Method

 
Pour enough boiling water over the wheat to cover and stand for 15 minutes.
Sauté the celery, onion and garlic in the butter and oil.
Add the peppers, herbs, peanuts and stock and simmer for 8 minutes.
Add the drained wheat, soya sauce and remaining vegetables and simmer for another 5 to 10 minutes until soft.
Season with salt and pepper and lemon juice and stir in the Parmesan cheese.
 

Read more on: starch  |  sauté
 

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