Woodland Mushrooms and Wheat Berries
"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."
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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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RECIPE SUBMITTED BY
zeldaz51
United States
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