Once Upon an Island
When I went to Rapa Nui (Easter Island) in 2019, our group stayed at Explora Rapa Nui. It is a beautiful hotel, with expansive views of the Pacific Ocean and bright starlit nights the likes of which I have never before seen. We were treated to incredible meals every evening made by their chef, Matias Pizarro.
He always offered a crudo of the day featuring the most beautiful, fresh, locally-sourced fish. I never passed that up. Among his desserts, I’ve already posted my version of his incredible Tarta de Maracuyá (passion fruit tart), which we all loved. And let’s not forget the Maracuyá Sour cocktail!
His main courses varied daily and included meat, fish, and vegetarian options. Everything was cooked to perfection and served with exquisite presentation. He even made the butter pats beautiful and thematic (see photos following the recipe).
One vegetarian dish he offered twice during our stay was his Cremoso de Mote. It’s very simple really — soft wheat berries (trigo mote) are cooked risotto-style, and then sautéed vegetables are added at the end. I didn’t get an exact recipe from him but, through a translator, he gave me a list of ingredients. Recreating it from that minimal information was up to me. I paired it with a nice Côtes du Rhône rosé; visit the Provence WineZine to read more.
~ David
Cremoso de Mote
To print this recipe, please click the small printer icon below.
Ingredients
- 2 cups trigo mote (soft wheat berries; see notes)
- 6 cups hot chicken or vegetable broth, divided
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 medium zucchini, diced
- 1 orange bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 8 ounces small mushrooms — white or brown, quartered
- 8 ounces grape tomatoes, diced
- 2 artichoke bottoms, diced at the last minute (see notes)
- 1 large shallot, diced
- 1/2 cup white wine
- 1/4 cup heavy cream
Instructions
- Bring 4 cups chicken broth to a boil in a large saucepan. Add the trigo mote and return to the boil; reduce heat some so that the wheat boils gently for 10 minutes, or until the wheat berries are tender (some berries may take much longer to cook). Make sure the trigo mote has enough liquid to cover; add some hot water if needed. Drain.
- Meanwhile, add 2 tablespoon butter and 1 tablespoon olive oil to a large skillet over medium heat. Add the diced zucchini, bell peppers, mushrooms, and tomatoes. Dice the artichoke bottoms and add them. Season everything with salt and pepper and sauté until vegetables are tender and beginning to turn golden — about 10 minutes. Remove from the heat.
- Add 1 tablespoon butter and the remaining tablespoon olive oil to a large deep skillet or soup pot over medium-high heat. Add the diced shallot and cook until clear — about 1 minute. Add the cooked trigo mote and stir to coat, as you would risotto; season with salt. Add the wine and cook until it has evaporated, stirring once or twice. Heat the remaining 2 cups broth. Add the broth, a ladleful at a time, letting it cook down and absorb into the wheat. Stir occasionally, but not constantly as with risotto.
- When all the broth is used up, add the cooked vegetables and stir them in; add the remaining tablespoon butter and the cream. Cook for a couple of minutes, until thick and creamy. Season to taste before serving.
- Serves 4-6.
- Trigo Mote is difficult to find, though I’ve discovered you can substitute soft wheat berries in this recipe, and they work beautifully.
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Chef Matias Pizarro grilling shrimp and tomatoes, two of his “crudo” plates, and his iconic butter pat.
Mad Dog
August 5, 2023 at 7:49 amThat looks delicious – almost a wheat rissoto. I love the butter!
Cocoa & Lavender
August 5, 2023 at 8:34 amThanks! It is basically a risotto with a lot less stirring!
Gerlinde de Broekert
August 5, 2023 at 4:15 pmI love this kind of dish. I have seen regular wheat berries . Are they the same as soft wheat berries?
David Scott Allen
August 9, 2023 at 9:37 amHi Gerlinde — the wheat berries need to be the same kind you might use for Graupensuppe. Soft enough that, when cooked, they have a pleasant bite.
Eha
August 5, 2023 at 5:04 pmDelightful! Have not used wheat. berries for ages but they are readily available and very economical to buy! Healthier than oats actually . . . as I love all your vegetables this will push a few other recipes back to later dates . . .
David Scott Allen
August 9, 2023 at 9:38 amIt was so nice of you to post this to your friends. Yes, a very healthy dish and very satisfying.
angiesrecipes
August 5, 2023 at 9:48 pmI have made similar salads with einkorn, emmer and kamut before. It’s hearty and nutritious!
David Scott Allen
August 9, 2023 at 9:38 amThose would all work in this risotto-style dish, Angie!
sherry
August 6, 2023 at 7:07 pmooh I love that butter pat. I don’t know what wheat berries are but they look kinda like pearl barley. Easter island is on my bucket list for sure! Did you see the statues? of course you did 🙂 Amazing how far down they go.
David Scott Allen
August 9, 2023 at 9:40 amEaster Island was simply magnificent, Sherry. I was there with one of the world’s leading researchers on the Moai (statues) and the anthropology of the island. Magical. The butter pat was actually made using ice cube trays. Brilliant!
Ron
August 7, 2023 at 1:26 amThis looks lovely David. We often have wheat berries or whole oats, which fit our table well. I love the back story as well, what a joy to have had such a travel experience…
David Scott Allen
August 9, 2023 at 9:43 amTravel, as you know Ron, is one of my greatest passions. I was so fortunate to go there. And I love wheat berries and whole oats — nice and healthy.
Mimi Rippee
August 7, 2023 at 6:27 amOh beautiful. Love the butter mold!
David Scott Allen
August 9, 2023 at 9:43 amThanks, Mimi. As I told Sherry, the butter was molded using ice cube trays — very clever!
2pots2cook
August 10, 2023 at 5:06 amBeautiful dish ! With all these vegetables, I am positive any grains would match perfectly!
Valentina
August 10, 2023 at 4:37 pmI really like hearty vegetarian dishes and this one sounds perfect. Love that the process is similar to making risotto — I love the texture derived from that. 🙂 ~Valentina
P.S. Love the butter molded into a face!
Pauline McNee
August 12, 2023 at 12:27 amDavid, how clever is the butter pat, so inspiring. I’ve never seen wheat berries here, but would like to try this dish with bulgur wheat. What a great idea to stir cream through it. Easter Island would be fascinating to visit. Thanks for this wonderful vegetarian recipe.
Frank | Memorie di Angelina
August 12, 2023 at 7:44 amSounds like you hit the mark. What a lovely “risotto”. And I’m jealous that you’ve been to Easter Island. Must have been fascinating.
Cocoa & Lavender
August 12, 2023 at 6:08 pmI was lucky that work took me there, Frank. It was the trip of a lifetime! Glad you like the Cremoso recipe.
Jeff the Chef
August 13, 2023 at 6:19 amI love this recipe! What a nice alternative to rice.
Cocoa & Lavender
August 17, 2023 at 11:48 amThe thing I love most about it is the “bite” that we just don’t get with rice. Thanks, Jeff!
Raymund
August 17, 2023 at 2:47 pmThe recreation of the Cremoso de Mote, even with minimal information, reflects your dedication to preserving the essence of the dish you enjoyed. It’s a testament to your passion for food and your willingness to delve into culinary adventures.
Marcelle
August 24, 2023 at 9:07 amThis looks like comfort food to me, I can see why you wanted to recreate this dish at home!! That looked like such an amazing trip, David. That butter pat shaped like one of the statues is so cute!! ❤️
Cocoa & Lavender
August 27, 2023 at 7:49 amIt is comfort food, Marcelle — and also nice and healthy! I love the butter pat, too.