Wheatberries with Fragrant Spices Currants Almonds
Elevate your grain game with this vibrant Wheatberries with Fragrant Spices, Currants, and Almonds recipe, a perfect blend of hearty textures and bold flavors. Chewy wheatberries form the base of this dish, infused with the warmth of cinnamon, cumin, and coriander, while a touch of paprika adds smoky depth. Sweet currants and crunchy sliced almonds are folded into the spiced mix, creating a delightful contrast with every bite. Finished with fresh parsley, zesty lemon juice, and a hint of black pepper, this recipe is a versatile side dish or satisfying vegetarian main course. Ready in about an hour, it combines whole grains, aromatic spices, and wholesome ingredients for a dish that’s filling and nutrient-packed. Perfect for meal prep or entertaining, this colorful recipe promises to impress!
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Recipe Information
Ingredients
- 1 cup wheatberries
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 0.5 cup currants
- 0.5 cup sliced almonds
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
Instructions
Rinse the wheatberries under cold water. In a medium pot, combine the wheatberries, water, and 1/2 teaspoon of salt. Bring to a boil on high heat, then reduce the heat to low, cover, and simmer for 50–60 minutes, or until the wheatberries are tender and chewy. Drain any excess water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 5–7 minutes, stirring frequently, until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring, until fragrant.
Stir in the ground cinnamon, cumin, coriander, and paprika. Cook for 1 minute to toast the spices and enhance their flavor.
Add the cooked wheatberries to the skillet, mixing well to combine the grains with the spiced onion mixture.
Stir in the currants and sliced almonds, allowing them to heat through for 2–3 minutes.
Remove the skillet from the heat and stir in the chopped fresh parsley, lemon juice, remaining 1/2 teaspoon of salt, and black pepper.
Taste and adjust seasoning as desired. Serve warm as a side dish or light main course. Garnish with additional parsley or almonds if desired.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 58.3 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2367 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
