Wheatberries with Fragrant Spices, Currants & Almonds

Wheatberries with Fragrant Spices, Currants & Almonds
Photo by Mark Thomas


  • ¼ tsp. ground allspice
  • 2 Tbs. olive oil or unsalted butter
  • ¼ tsp. ground cinnamon; more to taste
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1-½ oz. (1/3 cup) slivered almonds, toasted
  • 1 Tbs. grated lemon zest
  • Freshly ground black pepper
  • + 7 more ingredients
    • ½ cup basmati or other long-grain white rice
    • ½ medium onion, chopped into medium dice
    • Kosher salt
    • ½ cup wheatberries, soaked for 4 hours or overnight
    • 1/3 cup dried currants or coarsely chopped raisins
    • ¾ cup homemade or low-salt canned chicken or vegetable broth
    • 4 scallions (white and light green parts only), chopped

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 a...

View full recipe at Fine Cooking


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