Italian Grano Pilaf

Servings 6


  • 1 1/2 cups grano or Pearled Soft White Wheat ND
  • 12 cups boiling water
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 6 basil leaves chopped
  • 1 teaspoon oregano
  • 1 tablespoon butter optional
  • black pepper
  • Parmesan cheese
  • roma tomatoes optional
  • zucchini optional


  • Combine 12 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.
  • In a skillet, sauté garlic in olive oil. Before the garlic browns, add Grano and basil. Heat on medium for 5-7 minutes, stirring constantly. Transfer mixture from skillet to serving bowl. Add oregano, butter and pepper. Mix well. Top with grated Parmesan cheese and serve hot.
  • OPTIONAL: dice roma tomatoes and/or zucchini and sauté with garlic in pan.