Wheatberries with Fragrant Spices, Currants & Almonds |
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Prep Time: 4 Minutes Cook Time: 60 Minutes |
Ready In: 64 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup wheatberries, soaked for 4 hours or overnight |
kosher salt |
2 tablespoons olive oil or 2 tablespoons unsalted butter |
1/2 medium onion, diced |
4 scallions, chopped (white and light green parts only) |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon, more to taste |
1/2 cup basmati rice or 1/2 cup other long-grain rice |
1/3 cup dried currant (don't be tempted to leave these out!) |
3/4 cup chicken or 3/4 cup vegetable stock (low or no-salt please) |
1 1/2 ounces slivered almonds, toasted (1/3 c.) |
2 tablespoons chopped fresh flat leaf parsley |
1 tablespoon grated lemon, zest of |
fresh ground black pepper |
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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