Creamy Brie, Quinoa & Wheat Berry Pilaf


Forgo rice in favor of healthful, exotic quinoa and wheat berries for a hearty new version of pilaf. Adding rich, decadent Ile de France Brie creates the creamiest texture and a slightly mushroomy flavor.
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At a glance
3/4 cup wheat berries, soaked overnight in 2 cups water
2 3/4 cups chicken broth
1 cup quinoa, rinsed under cold water
2 tbsp. extra-virgin olive oil
3/4 cup thinly sliced scallions
4 large cloves garlic, minced
1 1/2 cups baby bella mushrooms, thinly sliced
3/4 cup minced red pepper
3/4 cup frozen peas
6 oz. Ile de France Le Brie Cheese
1/3 cup freshly packed parsley, chopped


Drain wheat berries. In a large saucepan, combine wheat berries and chicken broth. Cover and bring to a boil. Reduce heat and simmer 5 minutes. Add quinoa. Continue cooking until tender, about 15 minutes.

Meanwhile, in a medium skillet, heat oil. Add scallions and garlic. Cook and stir over medium heat for 2 minutes. Add mushrooms. Cook and stir 5 minutes. Add red pepper and peas. Cover and reduce heat to low. Cook 6 minutes.

Meanwhile, remove and discard rind from the Brie. Chop into small pieces. Reserve 1/3 cup firmer Brie pieces for garnish.

Add vegetables to the wheat berry mixture. Stir in Brie and parsley until cheese melts. Garnish with reserved Brie and serve. Makes 6 cups.

Additional Tips

Stovetop and baked casseroles often rely on heavy cream or milk to provide a rich consistency, but the depth of flavor can be enhanced - and the dish transformed from the expected to the extraordinary - simply by substituting a rich specialty cheese like Ile de France Le Brie. Dubbed "The King of Cheese" and named the "Best Brie in the Supermarket" by Food & Wine magazine, Ile de France Brie adds a smooth, buttery texture that cannot be achieved with other dairy products. What's more, its earthy mushroomy flavor accents rustic ingredients like pastas, rices and potatoes.