Italian Grano Pilaf

  • 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)
  1. 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.
  2. 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.
  3. OPTIONAL: dice roma tomatoes and/or zucchini and sauté with garlic in pan.