Wheatberries with Fragrant Spices, Currants & Almonds

“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.”
READY IN:
5hrs 30mins
YIELD:
4 cups of stuffing
UNITS:
US

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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