Is it a stupid idea to do a risotto with wheat berries? Has anybody tried?
I have a bunch of wheat berries and no idea how to use them. It will be a seafood risotto.
8 responses to “Wheat Berry Risotto: Smart or Stupid?”
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I don’t see why not. A quick Google search shows a lot of recipes for it.
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They have a lot of flavor on their own and I don’t know that they would mix well with seafood — I’d put it with something lighter & less dense.
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Hmm…. Thank you, this is good to know.
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Don’t forget that you now have a George Foreman grill, so get your money’s worth out of it!
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I did some pork chops on it yesterday, and even though I put them in parchment paper, they still got a great sear! N was very happy because I never make pork, and he likes it. I marinated then in Ukrainian mustard before cooking them.
I still haven’t had the courage to do steak on them. I don’t know why it scares me.
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Well, I’ve never tried to cook anything in the GF in parchment paper — I’ll do it tomorrow with a boneless pork chop that’s currently defrosting in the refrigerator, and let you know how it turns out.
For the past 20 years, I’ve cooked thousands of marinated or otherwise pre-seasoned steaks, pork chops , and even small chicken breasts in my original GF after putting them in a folded aluminum foil pouch that drips all the grease into the plastic drainage dish, so I’ve never had to clean the non-removable grilling plates.
That’s why my original GF has lasted for thousands of uses, instead of needing replacement for worn-out plates after about ten years of cleaning.
A couple of hints: Don’t waste your time preheating the grill — it doesn’t change how the meat turns out. If you or N likes a good sear, put the meat in frozen. Ir you want it evenly cooked all the way through, thaw it overnight in the fridge first.
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“Well, I’ve never tried to cook anything in the GF in parchment paper — I’ll do it tomorrow with a boneless pork chop that’s currently defrosting in the refrigerator, and let you know how it turns out.”
THANK YOU, Clarissa, teaching me something about cooking in the GF! Tonight I grilled the pork chop inside a parchment paper pouch (which I put inside the aluminum foil pouch to keep the grill clean) — and the chop is noticeably moister with a better texture. So I’ll be using it with the grill from now on.
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Cool, huh? We can exchange tips on how to cook on it. I’m very glad I got it because it’s as easy to use as you said.
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A conservative literary critic and college professor
Clarissa's Blog 
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