Overloading the Machine

Wheat Berries and Almonds


Based on Boston Globe Magazine, Sheryl Julian and Julie Riven, January 16, 2005.

Serves 4.

These grains from the wheat plant take about 1 1/2 hours to cook, but that can be done in advance. Just before serving, mix the berries with onion and almonds sauted in butter. Other grains from the wheat plant include spelt and the Italian farro. The chewy wheat berries are terrific in stuffings, too.

  • 1 cup wheat berries
  • 2 tablespoons margarine
  • 1 medium onion, finely chopped
  • Salt and pepper, to taste
  • 1 cup unskinned raw almonds, toasted until golden
  • 3 tablespoons chopped fresh parsley

Bring a large pot of water to a boil. Add the wheat berries and let the water return to a boil. Lower the heat, cover the pan, and simmer the berries for 1 1/2 to 1 3/4 hours or until they are tender but chewy. After 1 1/2 hours, start tasting the grains every 5 minutes until they are the texture you like. Drain the berries into a colander.

In a large skillet, melt the margarine and add the onion, salt, and pepper. Cook, stirring often, for 10 minutes or until the onion softens. Add the almonds and cook for 1 minute more.

Add the berries and parsley. Stir well until the berries are coated all over with the onion mixture. Taste for seasoning, add more salt and pepper if you like, and serve at once.

This page was last modified on 2011 December 20.