Coconut-Curry Wheat Berries And Rice
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
58
Spice
61
Sweetness
53
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Wheat Berries1 tbsp
Vegetable Oil1 small
Onion (finely chopped)1 tsp
Mild Curry Powder1 pinch
Cayenne Pepper1 cup
Basmati Rice (rinsed)2 tbsps
RaisinDirections:
1
Soak the wheat berries overnight in enough water to cover by 1 inch
2
Drain
3
Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes
4
Let sit, covered, for 10 minutes
5
Drain off any excess water
6
(Wheat berries can be cooked and refrigerated up to 3 days in advance)
7
Heat the oil in a medium saucepan over medium-high heat
8
Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes
9
Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds
10
Add the rice and 1/2 teaspoon salt and stir to coat
11
Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes
12
Uncover and add the cooked wheat berries and raisins (no need to stir)
13
Cover again and let sit off the heat for 10 minutes
14
Stir in the cilantro, lemon juice and cashews
15
Serve warm