Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.24 Kcal (759 kJ) | ||
| Calories from fat | 92.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 19.96mg | 7% | |
| Sodium | 19.23mg | 1% | |
| Potassium | 178.76mg | 4% | |
| Total Carbs | 16.91g | 6% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 5mg | 8% | |
| Iron | 6.8mg | 38% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 215.09 Kcal (901 kJ) | ||
| Calories from fat | 109.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 16% | |
|---|---|---|---|
| Cholesterol | 23.69mg | 7% | |
| Sodium | 22.82mg | 1% | |
| Potassium | 212.14mg | 4% | |
| Total Carbs | 20.06g | 6% | |
| Sugars | 5.65g | 19% | |
| Dietary Fiber | 2.86g | 10% | |
| Protein | 8.25g | 14% | |
| Vitamin C | 6mg | 8% | |
| Iron | 8mg | 38% | |
| Calcium | 40.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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