Wheat Pilaf with Nuts, Dried Fruit and Juniper Beef Recipe

Why It's Good:

Whole grains metabolize much differently than processed grains, providing more nutrients and fiber, and less simple carbohydrates, lowering cholesterol and promoting heart health. Grass-fed beef is significantly lower in fats, especially saturated fats, than conventional beef, and those fats that it does contain are heart-healthy omega lipids.

Why It's Green:

Sustainable grains, fruits, vegetables, and nuts are the center of this dinner. Meat, which even when raised humanely, as ours was, consumes many more resources than vegetarian foods, plays a supporting role, rather than being the end-all of the meal. By reducing the meat quotient, you're reducing the impact of meat production on the planet, and diminishing animal suffering in the world.

The Tastiest, Healthiest Beef

When a dish has the whole package—hearty, satisfying grains and nuts, nutritious, revitalizing leafy greens, and savory, protein-rich meat—it makes dinnertime as easy as it is delicious. By layering these elements onto a single plate, you're making a statement about what you love, and what you think is important.

At the heart of this dinner is a heart-healthy grain pilaf, fragrant with warm spices like cinnamon, cloves, and cardamom. Red spring wheat has a pleasantly chewy texture, and nutty flavor that complement the crunchy Brazil nuts throughout the pilaf. Soft, sweet figs provide a fruity contrast, and lemony, buoyant greens provide a refreshing liveliness.

Here, the beef steak brings an additional dimension to the meal, with its complex flavors of wine, juniper, garlic and herbs. It's essentially a side dish—almost a condiment—adding heft to the plate without taking it over. The marinade is easy and flexible. If you don't have thyme, then rosemary is equally cozy. If fresh herbs are unavailable, dried ones are just as good (only cut the amounts in half). Even the pilaf itself can be made from whatever whole grain is available, such as barley, spelt, oats or farro. Make the dish your own by substituting your favorite dried fruits and nuts.—Jay Weinstein

  Juniper Beef


10 juniper berries
1 sprig fresh thyme
1/2 teaspoon kosher salt
2 cloves garlic, smashed
1 bay leaf
1 tablespoon olive oil
1/2 cup dry red wine, such as Bordeaux
2 grass-fed ribeye steaks, about 2-inches thick

  Wheat Pilaf with Nuts and Dried Fruit


2 Tablespoons grapeseed oil, peanut oil or clarified butter
1 Tablespoon brown mustard seeds
3 whole cloves
6 whole allspice berries
1 stick cinnamon
8 green cardamom pods
2 bay leaves
1 pound dried figs, halved, soaked overnight in enough water to cover 1-inch
2 cups red spring wheat berries ( Available from Sun Organic Farm, Barry Farm), soaked overnight, drained
1 Tablespoon olive oil
½ pound shallots, peeled and halved lengthwise
2 cups whole, shelled Brazil nuts

  Greens


1/4 lb mixed field greens
4 cups washed frisée, dandelion, chicory or other jagged-edged leafy green
1 organic lemon
2 Tablespoons olive oil

1. Gently smash the juniper berries against a cutting board with a pot; bruise the thyme sprig the same way. Combine with salt, garlic, olive oil, bay leaf, and wine. Immerse the beef into this seasoning, and allow to marinate 4-6 hours.

2. Heat the grapeseed oil, mustard seeds, cloves, allspice, cinnamon, cardamom and bay leaves in a large, heavy-bottomed pot over medium-high heat until the mustard seeds begin to pop, about four minutes. Add the figs (with their soaking liquid) and wheat berries, 1 tsp kosher salt and 6 cups water. Bring to a boil; cover and lower to a simmer. Cook until wheat berries are tender, about 1 hour, 15 minutes. Season with salt and pepper.

3. Heat oven to 375 degrees. Toss the shallots with the olive oil; spread into a baking pan. Roast until lightly browned, turning once, about 20 minutes. Add Brazil nuts, and roast 5 minutes more, until nuts are shiny.

4. Heat a grill or cast-iron skillet to medium-low heat, and cook the steaks slowly, without turning, for five to eight minutes. Turn, and cook five minutes more, until medium-rare. Grass-fed beef cooks differently than conventional beef, and will not benefit from a "hard sear." Set cooked steaks aside to rest for ten minutes.

5. Dress the greens with a squeeze of lemon, drizzle of olive oil, and sprinkling of salt and pepper.

6. Toss half of shallot-nut mixture with cooked wheat; season with salt and pepper. Slice the beef as thinly as possible. Serve the pilaf garnished with remaining shallots, onions, salad, and slices of beef.