Ingredients
2 Tablespoons of unsalted butter substitute
2 tablespoons good olive oil
1 1/2 cups chopped yellow onion
1 cup brown rice
1/2 cup hard red winter wheat berries
1 cup thinly sliced scallions, white and free parts (6 scallions)
1/4 cup toasted pine nuts
3 1/2 cups vegetable stock
1/2 cup dried cranberries
Koster salt and pepper to taste
Preparation
Preheat the oven to 275 degrees.
Heat the butter and oil in a large pot or Dutch oven. Add the onion and sauté ver medium heat for 8 minutes, until translucent but not browned. Add the rice and wheat berries and continue to cook, stirring occasionally for 5 minutes.
Stir in the scallions, pine nuts, vegetable stock, 2 teaspoons slat and 1 teaspoon pepper and bring to a boo. Stir, reduce the heat to a simmer, cover and bake for 50 minutes. Stir in the cranberries, cover again, and set aside for 15-20 minutes, until the grains are tender and most of the liquid has been absorbed. Depending on the saltiness of the stock add 1 teaspoon of salt and 1/2 a teaspoon of black pepper to taste, sprinkle with sliced scallions and serve hot.
