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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

Description

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.

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