Wheatberries with Fragrant Spices, Currants & Almonds

• 12 cup wheatberries, soaked for 4 hours or overnight
• kosher salt
• 2 tablespoons olive oil or 2 tablespoons unsalted butter
• 12 medium onion, diced
• 4 scallions, chopped (white and light green parts only)
• 14 teaspoon ground allspice
• 14 teaspoon ground cinnamon, more to taste
• 12 cup basmati rice or 12 cup other long-grain rice
• 13 cup dried currant (don't be tempted to leave these out!)
• 34 cup chicken or 34 cup vegetable stock (low or no-salt please)
• 1 12 ounces slivered almonds, toasted (1/3 c.)
• 2 tablespoons chopped fresh flat leaf parsley
• 1 tablespoon grated lemon, zest of
• fresh ground black pepper

1. Drain the wheatberries.
2. In a small saucepan, bring the wheatberries and 3 cups of salted water to a boil.
3. Reduce the heat to low, cover and simmer until tender, but pleasantly chewy, about 25-50 minutes.
4. Drain well.
5. Meanwhile, heat the oil or butter in a saute pan over medium low heat.
6. Add the onion and scallions.
7. Cook until translucent, about 7 minutes.
8. Stir in the spices and rice and cook for another 1-2 minutes, or until the spices become very fragrant.
9. Add the currants, the broth and salt to taste.
10. Bring to a boil, turn the heat to low, cover, and simmer until all the liquid is absorbed and the rice is tender (15 minutes).
11. In a bowl, combine the wheatberries, rice mixture and almonds.
12. Stir in the parsley and lemon zest, and adjust the salt, pepper and cinnamon to taste.

wheatberries, kosher salt, olive oil, onion, scallions, ground allspice, ground cinnamon, basmati rice, currant, chicken, almonds, flat leaf parsley, lemon, fresh ground black pepper

Taken from www.food.com/recipe/wheatberries-with-fragrant-spices-currants-almonds-56587 (may not work)