Ingredients
1/2 cup wheatberries, soaked for 4 hours or overnight
Kosher salt
2 Tbs. olive oil or unsalted butter
1/2 medium onion, chopped into medium dice
4 scallions (white and light green parts only), chopped
1/4 tsp. ground allspice
1/4 tsp. 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 oz. (1/3 cup) slivered almonds, toasted
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. grated lemon zest
Freshly ground black pepper
Fine Cooking
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Kosher salt
2 Tbs. olive oil or unsalted butter
1/2 medium onion, chopped into medium dice
4 scallions (white and light green parts only), chopped
1/4 tsp. ground allspice
1/4 tsp. 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 oz. (1/3 cup) slivered almonds, toasted
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. 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.
Fine Cooking
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