Tunisian Orisa

• 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

1. The day before making this dish, put the wheat berries in a large bowl.
2. Cover with cold water, and soak overnight.
3. The day of serving, heat the olive oil in a heavy casserole or Dutch oven.
4. Scatter in the onion and garlic, and saute until the onion is translucent.
5. Add the carrots, celery, turmeric, honey or sugar, harissa, coriander, caraway, black pepper, and coarse salt.
6. Drain the wheat berries, and add them to the pot along with enough broth to cover the wheat berries by 2 inches.
7. Bring to a boil, cover, and simmer over low heat for at least 1 hour, or until most of the water has evaporated.
8. Season with additional harissa, if you like, or serve more on the side.

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

Taken from www.epicurious.com/recipes/food/views/tunisian-orisa-374040 (may not work)