Wheat pilaf with small vegetables

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Wheat pilaf with small vegetables

Wheat pilaf with small vegetables





Ingredients
Number of people
-
4
+

250 g wheat

1 onion

2 cloves of garlic

3 tomatoes

1 zucchini, washed

2 peeled carrots

230 g cooked minced button mushrooms (1 can) or 250-300 g fresh button mushrooms

100 g turkey (or chicken, or turkey...)

1 chicken stock - cube (if possible defatted)

1 teaspoon of poultry stock
For the herbs of your choice:

Parsley

Chives

Celery

Herbs of Provence

Basil...
For spices:

Pepper

Salt

Nutmeg

Paprika

Turmeric

Curry

Cumin...




Preparation 
TOTAL TIME: 1H25
Preparation: 50 min
Cooking time: 35 min
Step 1
Peel the onions, garlic, carrots, and wash the zucchini.
Step 2
Rinse and drain the mushrooms.
Step 3
In a skillet, sauté the minced onions, with 2 tablespoons of olive oil, until they are well melted and golden.
Step 4
Add the wheat, minced garlic and let it brown. Stir often.
Step 5
Meanwhile, boil the stock in 20-25 cl of water. Add the carrots and zucchini cut into sticks, season with pepper.
Step 6
Leave to cook for about ten minutes.
Step 7
In the skillet, add the chopped tomatoes and then the mushrooms cut into strips. Leave to cook for a few moments to let the juice evaporate.
Step 8
Pour the broth with the vegetables into the pan to cover the wheat. Add the poultry stock.
Step 9
Mix well and cook until the wheat has absorbed the liquid.
Step 10
Add the turkey cubes, herbs and spices.
Step 11
Check the seasoning and simmer for about ten minutes.
Author's note
You can prepare this dish the day before, and reheat it the next day. You can also add a touch of white wine to the broth, as well as the spices of your choice, so that the broth is well absorbed by all flavours.

I add my grain of salt


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