PREP: 40 minutes COOK: 4 hours (low) STAND: 15 minutes MAKES 6 servings
1⁄2 cup wheat berries
11⁄2 cups water
Nonstick cooking spray
11⁄4 pounds fresh mushrooms (cremini, button, and/or shiitake), sliced
3 14-ounce cans vegetable broth
12⁄3 cups uncooked converted rice
1⁄2 cup chopped shallots (4 medium)
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 cup finely shredded Asiago or Parmesan cheese (4 ounces)
3 tablespoons butter, cut up
1 cup sliced fresh mushrooms
1⁄2 cup chopped yellow sweet pepper (1 small)
Snipped fresh Italian (flat-leaf) parsley
1 Rinse and drain wheat berries. In a small saucepan combine wheat berries and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes; drain.
2 Lightly coat the inside of a 4- to 5-quart slow cooker with cooking spray. In the prepared cooker combine cooked wheat berries, 11⁄4 pounds mushrooms, broth, uncooked rice, shallots, garlic, oregano, salt, and black pepper. Cover and cook on low-heat setting about 4 hours or until rice is tender.
3 Stir cheese and butter into rice mixture. Turn off cooker. Cover and let stand for 15 minutes. If risotto is too dry, stir in enough additional broth to moisten.
4 Meanwhile, lightly coat a small skillet with cooking spray; heat skillet over medium heat. Add 1 cup sliced mushrooms; cook until tender, stirring occasionally.
5 To serve, top risotto with cooked mushrooms, sweet pepper, and parsley.
PER SERVING: 427 cal., 14 g total fat (8 g sat. fat), 35 mg chol., 1,102 mg sodium, 64 g carb., 3 g fiber, 15 g pro.
