Wheat Berry, Porcini, and Root Vegetable Potpies
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2 Hours 17 Mins
Serves 6 (serving size: 1 potpie)
Admittedly, there are a few steps to this recipe, but the results are worth it: a rich vegetarian dinner of chewy grains, sweet root vegetables, and deeply savory porcini gravy all under a flaky whole-wheat crust. To get 2 cups cooked wheat berries or spelt, start with 2/3 cup uncooked.
- 6 ounces whole-wheat pastry flour (scant 1 1/2 cups)
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup 2% reduced-fat milk
- 3 cups (1/2-inch) cubed peeled celery root
- 1 1/2 cups (1/4-inch) sliced carrot
- 1 1/4 cups (1/4-inch) sliced parsnips (cut any large rounds into half-moons)
- Cooking spray
- 1 tablespoon extra-virgin olive oil
- 1 ounce dried porcini mushrooms
- 3 cups boiling water
- 1 tablespoon butter
- 2/3 cup finely chopped shallots
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 1/4 cup Madeira wine
- 2/3 cup 2% reduced-fat milk
- 1.33 ounces whole-wheat pastry flour (about 1/3 cup)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups cooked wheat berries or spelt berries
- Calories 458
- Fat 15.6g
- Satfat 3.5g
- Monofat 9.2g
- Polyfat 1.7g
- Protein 12g
- Carbohydrate 68g
- Fiber 12g
- Sugars 8g
- Est. added sugars 0g
- Cholesterol 8mg
- Iron 4mg
- Sodium 623mg
- Calcium 136mg
How to Make It
Preheat oven to 425°F.
To prepare crust, weigh or lightly spoon 6 ounces pastry flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a medium bowl. Combine 1/4 cup oil and 1/4 cup milk; add to flour mixture. Stir mixture until dough forms. Wrap dough in plastic wrap; chill 30 minutes.
Meanwhile, to prepare filling, combine celery root, carrot, and parsnips on a foil-lined jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss to coat. Cover pan with foil. Bake at 425°F for 15 minutes; uncover and bake an additional 30 minutes or until vegetables are tender and lightly browned. Remove from oven (do not turn oven off).
Place porcini in a medium bowl; cover with 3 cups boiling water. Cover and let stand 15 minutes or until mushrooms are tender; strain through a sieve over a 2-cup glass measuring cup, reserving liquid. Chop mushrooms.
Heat a large nonstick skillet over medium-high heat. Add butter; swirl until butter melts. Add shallots, thyme, and garlic; sauté 3 minutes. Add wine; cook 1 minute or until liquid mostly evaporates. Slowly pour in porcini soaking liquid, leaving grit behind in bottom of measuring cup; bring to a boil. Combine 2/3 cup milk and 1.33 ounces flour, stirring with a whisk. Add milk mixture to pan, stirring constantly; cook 2 minutes or until mixture thickens. Stir in 1 teaspoon salt, pepper, wheat berries or spelt, mushrooms, and vegetables; remove from heat.
Remove dough from refrigerator; cut into 6 equal pieces. Roll each dough piece into a ball. Roll each dough ball between sheets of plastic wrap into a 5-inch circle. Divide filling evenly among 6 (10-ounce) ramekins; top each with 1 dough circle. Tuck edges of dough under, or loosely pleat around edge. Cut slits in dough to vent. Place ramekins on a foil-lined jelly-roll pan. Bake at 425°F for 25 minutes or until crust is browned and filling is bubbly.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice