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1
Soak the wheat berries overnight in enough water to cover by 1 inch.
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2
Drain.
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3
Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes.
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4
Let sit, covered, for 10 minutes.
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5
Drain off any excess water.
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6
(Wheat berries can be cooked and refrigerated up to 3 days in advance).
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7
Heat the oil in a medium saucepan over medium-high heat.
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8
Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes.
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9
Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds.
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10
Add the rice and 1/2 teaspoon salt and stir to coat.
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11
Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes.
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12
Uncover and add the cooked wheat berries and raisins (no need to stir).
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13
Cover again and let sit off the heat for 10 minutes.
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14
Stir in the cilantro, lemon juice and cashews.
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15
Serve warm.
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16
Per serving (about 1 cup): Calories: 260; Fat: 8 g (Saturated: 2 g); Cholesterol: 0 mg; Sodium: 250 mg; Carbohydrate: 42 g; Fiber: 4 g; Protein: 6 g; Sugar: 4 g
