Wheatberries with Fragrant Spices, Currants & Almonds

READY IN: 5hrs 30mins
Recipe by P4

This is such a great combination it really shouldn't be altered. The wheatberries can be purchased at any health-food store if you can't find them in a grocery store. I love this as a side dish for roasted or braised lamb or beef, or as a stuffing for vegetables or poultry (yum!). I even once stuffed a leg of lamb with it. It's that versatile. The wheatberries have to be soaked for at least 4 hours or overnight, so plan accordingly.

Top Review by Countrywife

This is really, really good. I had wheatberries with cream at a little coffee shop in Ashland, Oregon many years ago. Delicious. This is a wonderful dish that takes the wheatberries and dresses it (them?) for an elegant company dinner. But, no need to wait for an occasion. This dish is just good, and compliments burger patties, steaks or a standing rib roast. Leftovers are great for lunch the next day.

Ingredients Nutrition

Directions

  1. Drain the wheatberries.
  2. In a small saucepan, bring the wheatberries and 3 cups of salted water to a boil.
  3. Reduce the heat to low, cover and simmer until tender, but pleasantly chewy, about 25-50 minutes.
  4. Drain well.
  5. Meanwhile, heat the oil or butter in a saute pan over medium low heat.
  6. Add the onion and scallions.
  7. Cook until translucent, about 7 minutes.
  8. Stir in the spices and rice and cook for another 1-2 minutes, or until the spices become very fragrant.
  9. Add the currants, the broth and salt to taste.
  10. Bring to a boil, turn the heat to low, cover, and simmer until all the liquid is absorbed and the rice is tender (15 minutes).
  11. In a bowl, combine the wheatberries, rice mixture and almonds.
  12. Stir in the parsley and lemon zest, and adjust the salt, pepper and cinnamon to taste.

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