Wheatberries with Fragrant Spices, Currants & Almonds

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.

• 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

Drain the wheatberries. In a small saucepan, bring the wheatberries and 3 cups salted water to a boil. Reduce the heat to low, cover, and simmer until tender but pleasantly chewy, 25 to 50 minutes. Drain well.

Meanwhile, heat the oil or butter in a small saucepan over medium low. Add the onion and scallions; cook until tender and translucent, about 7 minutes. Stir in the allspice, cinnamon, and rice, cook until the spices are fragrant, 1 to 2 minutes, and then add the currants or raisins, the broth, and salt to taste. Bring to a boil, turn the heat to low, cover, and simmer until the liquid is just absorbed and the rice is tender, 12 to 15 minutes.

In a bowl, combine the wheatberries, rice mixture, and almonds. Stir in the parsley and lemon zest and adjust the salt, pepper, and cinnamon to taste.