Wheat Berries with Onion and Curry

Yield:
4 servings
Level:
Easy
Ingredients
  • 1/2 cup wheat berries
  • 2 cups cold water (for soaking)
  • 2 cups cold water (or chicken broth for a richer flavor)
  • 1 teaspoon salt, plus additional to taste
  • 1/2 teaspoon freshly ground black pepper, plus additional to taste
  • 1 onion, peeled and finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons curry powder
  • 1/4 cup water
  • 2 tablespoons coconut milk
Directions
  • Cover the berries with the cold water and soak them overnight. (This will increase their volume threefold.) Drain and place in a lidded pot. Add 2 cups cold water or chicken broth, one teaspoon salt, and 1/2 teaspoon pepper. Cover and bring to a boil. Reduce to a simmer and cook between 1 and 1 1/4 hours, until the berries are tender and have absorbed all the liquid. They will, however, still retain some crunch.

  • Saute the onion in the butter until translucent. Add the curry powder and cook, stirring, to toast the curry powder and coat the onion evenly, about 1 to 2 minutes over low heat. Add the cooked wheat berries and combine well. Stir in 1/4 cup water. Put a lid on the pot, and steam over medium heat for 10 minutes. Stir in the coconut milk, adjust the seasoning and serve immediately.


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