Epeautre in Red Wine

1. 1

   In a 1-quart copper saucepan, combine the epeautre, cooking liquid, bay leaves and teaspoon of salt.

2. 2

   Bring to a boil over high heat.

3. 3

   Immediately reduce the heat to low, cover and cook until the liquid is absorbed and the grains are puffed and tender.

4. 4

   Let stand, covered, for at least 5 minutes.

5. 5

   Discard the bay leaves and season to taste.

6. 6

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.