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.
- 118.29 ml wheatberries, soaked for 4 hours or overnight
- kosher salt
- 29.58 ml olive oil or 29.58 ml unsalted butter
- 1 medium onion, diced
- 4 scallions, chopped (white and light green parts only)
- 1.23 ml ground allspice
- 1.23 ml ground cinnamon, more to taste
- 118.29 ml basmati rice or 118.29 ml other long-grain rice
- 78.07 ml dried currant (don't be tempted to leave these out!)
- 177.44 ml chicken or 177.44 ml vegetable stock (low or no-salt please)
- 42.52 g slivered almonds, toasted (1/3 c.)
- 29.58 ml chopped fresh flat leaf parsley
- 14.79 ml grated lemon, zest of
- fresh ground black pepper
Directions See How It's Made
- Drain the wheatberries.
- In a small saucepan, bring the wheatberries and 3 cups of salted water to a boil.
- Reduce the heat to low, cover and simmer until tender, but pleasantly chewy, about 25-50 minutes.
- Drain well.
- Meanwhile, heat the oil or butter in a saute pan over medium low heat.
- Add the onion and scallions.
- Cook until translucent, about 7 minutes.
- Stir in the spices and rice and cook for another 1-2 minutes, or until the spices become very fragrant.
- Add the currants, the broth and salt to taste.
- 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).
- In a bowl, combine the wheatberries, rice mixture and almonds.
- Stir in the parsley and lemon zest, and adjust the salt, pepper and cinnamon to taste.