Tuesday, September 27, 2005

Wheat Berries with Toasted Pecans & Dried Cranberries

Wheat Berries with Toasted Pecans & Dried Cranberries
Adapted from The Gourmet Cookbook

Prep time: 15 minutes
Cooking time: 1 ½ hours

Serves 6


2 cups hard wheat berries
1 quart/900 ml/4 cups chicken or vegetable broth
Enough water when added to the pot of wheat berries and broth to be at least 2” higher than the berries
1 tbsp vegetable oil
1 onion, coarsely chopped
1 large clove of garlic, minced
1 cup toasted pecan pieces**
½ cup dried cranberries or cherries
Salt & pepper to taste


1. In a large pot or Dutch oven, add the water, chicken stock and wheat berries, making sure the liquid is at least 2” higher than the berries as they need to cook for over an hour and you don’t want all the liquid to evaporate. Bring to a boil over high heat, reduce to medium and simmer covered, until the wheat berries are soft but not mushy (at least 1 hour). Drain and set aside.

2. In a large non-stick skillet over medium high heat, add the vegetable oil and onions. Sauté until golden (about 5 minutes or so), add the garlic and stir until aromatic…just a minute or two and then stir in the wheat berries, cranberries and toasted pecan pieces.

**To toast the pecan pieces…sauté dry in a non-stick pan over medium high heat just until you can smell the toasty aroma….3 minutes or so. You have to watch them or they will burn.

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