Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) wheatberries

  2. 1 cup(s) regular long-grain white rice

  3. 1 tablespoon(s) olive oil

  4. 3 carrots , cut in 1/4-inch dice

  5. 3 stalk(s)

  6. celery , cut in 1/4-inch dice

  7. 2 red onions , cut into 1/4-inch dice

  8. 2 strip(s)

  9. 3 inches by 1 inch each 1/8 teaspoon(s) ground allspice

  10. 3/4 cup(s) dried apricots , sliced

  11. 3/4 pitted prunes , coarsely chopped

  12. 1 can(s) (14 to 14 1/2 ounces)

  13. chicken or vegetable broth

  14. 1 1/2 teaspoon(s) salt

  15. 1/2 teaspoon(s) coarsely ground black pepper

  16. 1/2 cup(s) (loosely packed)

  17. fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In 4-quart saucepan, heat wheatberries and 6 cups water to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until wheatberries are firm to the bite but tender enough to eat. Drain and set aside.

  2. Meanwhile, prepare rice in 5- to 6-quart saucepot as label directs. Spoon cooked rice into medium bowl; cover and set aside. Wash and dry saucepot.

  3. In same saucepot, heat olive oil over medium heat until hot. Add carrots, celery, and red onions, and cook 15 minutes or until tender and lightly browned, stirring often. Add orange peel and allspice, and cook 2 minutes longer. Add apricots, prunes, broth, salt, pepper, and 1/2 cup water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 5 minutes to blend flavors. Discard orange peel.

  4. Add wheatberries, rice, and parsley to vegetable mixture, stirring to combine. Spoon wheatberry mixture into 13-inch by 9-inch glass baking dish. Cover with foil and bake 20 minutes or until heated through.

  5. Tips & Techniques Wheatberries are unmilled whole wheat kernels that have a delicious nutty, toasty flavor. Look for them in health-food stores or some supermarkets.


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