Coconut-Curry Wheat Berries and Rice

Wheat berries are one of the chewiest of all whole grains-soaking them overnight helps to soften them. They combine nicely with fluffy basmati rice in this Indian-inspired side dish.
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  • Level: Easy
  • Total: 9 hr 50 min
  • Prep: 15 min
  • Inactive: 8 hr 20 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup wheat berries

1 tablespoon vegetable oil

1 small onion, finely chopped

1 teaspoon mild curry powder

Pinch cayenne pepper

1/2 cup basmati rice, rinsed

Kosher salt

1/2 cup lite (reduced-fat) coconut milk

2 tablespoons raisins or currants

1/2 cup loosely packed fresh cilantro leaves

Juice of 1/2 lemon

2 tablespoons salted and roasted cashews, chopped


  1. Soak the wheat berries overnight in enough water to cover by 1 inch. Drain. 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. Let sit, covered, for 10 minutes. Drain off any excess water. (Wheat berries can be cooked and refrigerated up to 3 days in advance).
  2. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the rice and 1/2 teaspoon salt and stir to coat. 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. Uncover and add the cooked wheat berries and raisins (no need to stir). Cover again and let sit off the heat for 10 minutes.
  3. Stir in the cilantro, lemon juice and cashews. Serve warm.