Wheatberries with Fragrant Spices, Currants & Almonds Recipe
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You can serve this dish as a pilaf-like side dish or as a vegetarian main dish. I also use it to stuff poultry and vegetables, such as baked red peppers and tomatoes.
Ingredients
- 1/2 cup wheatberries, soaked for 4 hours or overnight
- Kosher salt
- 2 tablespoons olive oil or unsalted butter
- 1/2 medium onion, chopped into medium dice
- 4 scallions (white and light green parts only), chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon; more to taste
- 1/2 cup basmati or other long-grain white rice
- 1/3 cup dried currants or coarsely chopped raisins
- 3/4 cup homemade or low-salt canned chicken or vegetable broth
- 1-1/2 ounces (1/3 cup) slivered almonds, toasted
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon grated lemon zest
- Freshly ground black pepper
- Drain the wheatberries. In a small saucepan, bring the wheatberries and 3 cups salted water to a boil. Reduce the heat to low, cover, and simmer until tender but pleasantly chewy, 25 to 50 minutes. Drain well.
- Meanwhile, heat the oil or butter in a small saucepan over medium low. Add the onion and scallions; cook until tender and translucent, about 7 minutes. Stir in the allspice, cinnamon, and rice, cook until the spices are fragrant, 1 to 2 minutes, and then add the currants or raisins, the broth, and salt to taste. Bring to a boil, turn the heat to low, cover, and simmer until the liquid is just absorbed and the rice is tender, 12 to 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.
- Serving Suggestions: If you're planning to use this recipe as a stuffing, it yields enough to stuff about two 3 to 4-pound chickens, 6 bell peppers, or 10 to 12 tomatoes.
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