I tried this recipe from Ina Garten’s Barefoot Contessa “Foolproof” cookbook. It was delish! It has a hearty flavor that accents almost anything. It’s also really good on a cold night.
Where does one get wheat berries, you ask? Well, evidently you can get them at health-food stores, but we don’t have any speciality shops around here that I know of, so I ordered them from Palouse Brand (actually, I ordered the brand through Amazon because Palouse had a coupon for Amazon). Their website also has a video on how to toast wheat berries and add some flavor to them for a nice snack!
The recipe below serves 6, but when I made it I just halved everything for a serving for 3. The whole thing takes about an hour and a half, so this isn’t something to make at the last minute.
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 cup brown rice, such as Texmati organic (I actually had brown minute rice on hand so that’s what I used!)
1/2 cup hard red winter wheat berries
1 cup thinly sliced scallions, white and green parts (6 scallions), plus extra for garnish
1/4 cup toasted pine nuts (you can toast these in a dry saute pan over low heat for 5 to 10 minutes)
3 1/2 cups chicken stock
Kosher salt and freshly ground black pepper
1/2 cup dried cranberries
Preheat oven to 275.
Heat the butter and oil in a large pot or Dutch oven (I used a Dutch oven). Add the onion and saute over medium heat for 8 minutes, until translucent but not browned. Add the rice and wheat berries and continue to cook, stirring occasionally, for 5 minutes.
Stir in the scallions, pine nuts, chicken stock, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Stir, reduce the heat to a simmer, cover, and bake in oven for 50 minutes. Stir in the cranberries, cover again and set aside for 15 to 20 minutes, until the grains are tender and most of the liquid has been absorbed. Depending on the saltiness of the stock, add 1 teaspoon of salt and 1/2 teaspoon of black pepper to taste, sprinkle with sliced scallions, and serve hot.