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pound wheat berries olive oil onion garlic carrots stalks celery ground turmeric honey ground coriander ground caraway seeds freshly ground black pepper coarse salt chicken
Viewed: 38 - Published at: 3 years agoIngredients
- 1 pound wheat berries, picked over to remove any pebbles
- 4 to 5 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into 1/2-inch pieces
- 3 to 4 stalks celery, cut into 1/2-inch pieces
- 1/2 teaspoon ground turmeric
- 1 teaspoon honey or sugar
- 1 teaspoon harissa (see page 33), or more to taste
- 1 teaspoon ground coriander
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon coarse salt
- About 2 cups chicken, beef, or vegetable broth or bouillon cube
Method
- The day before making this dish, put the wheat berries in a large bowl.
- Cover with cold water, and soak overnight.
- The day of serving, heat the olive oil in a heavy casserole or Dutch oven.
- Scatter in the onion and garlic, and saute until the onion is translucent.
- Add the carrots, celery, turmeric, honey or sugar, harissa, coriander, caraway, black pepper, and coarse salt.
- Drain the wheat berries, and add them to the pot along with enough broth to cover the wheat berries by 2 inches.
- Bring to a boil, cover, and simmer over low heat for at least 1 hour, or until most of the water has evaporated.
- Season with additional harissa, if you like, or serve more on the side.
