Wheatberries with Fragrant Spices, Currants & Almon

Name: Wheatberries with Fragrant Spices, Currants & Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup wheatberries, soaked for 4 hours or overnight; kosher salt; 2 tablespoons olive oil or 2 tablespoons unsalted butter; 12 medium onion, diced; 4 scallions, chopped (white and light green parts only); ¼ teaspoon ground allspice; ¼ teaspoon ground cinnamon, more to taste; ½ cup basmati rice or ½ cup other long-grain rice; ⅓ cup dried currant (don't be tempted to leave these out!); ¾ cup chicken or ¾ cup vegetable stock (low or no-salt please); 1 12 ounces slivered almonds, toasted (1/3 c.); 2 tablespoons chopped fresh flat leaf parsley; 1 tablespoon grated lemon, zest of; fresh ground black pepper

Servings: persons

½ cup wheatberries, soaked for 4 hours or overnight
kosher salt
2 tablespoons olive oil or 2 tablespoons unsalted butter
12 medium onion, diced
4 scallions, chopped (white and light green parts only)
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon, more to taste
½ cup basmati rice or ½ cup other long-grain rice
⅓ cup dried currant (don't be tempted to leave these out!)
¾ cup chicken or ¾ cup vegetable stock (low or no-salt please)
1 12 ounces slivered almonds, toasted (1/3 c.)
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon grated lemon, zest of
fresh ground black pepper

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.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup wheatberries, soaked for 4 hours or overnight, kosher salt, 2 tablespoons olive oil or 2 tablespoons unsalted butter, 12 medium onion, diced, and more.

Yes, Wheatberries with Fragrant Spices, Currants & Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wheatberries with Fragrant Spices, Currants & Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions