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Categories:
berries vegetable oil onion curry powder cayenne pepper Basmati rice kosher salt lite raisins cilantro lemon cashews
Viewed: 20 - Published at: 4 years agoIngredients
- 1/2 cup wheat berries
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 teaspoon mild curry powder
- Pinch cayenne pepper
- 1/2 cup basmati rice, rinsed
- Kosher salt
- 1/2 cup lite (reduced-fat) coconut milk
- 2 tablespoons raisins or currants
- 1/2 cup loosely packed fresh cilantro leaves
- Juice of 1/2 lemon
- 2 tablespoons salted and roasted cashews, chopped
Method
- Soak the wheat berries overnight in enough water to cover by 1 inch.
- Drain.
- Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes.
- Let sit, covered, for 10 minutes.
- Drain off any excess water.
- (Wheat berries can be cooked and refrigerated up to 3 days in advance).
- Heat the oil in a medium saucepan over medium-high heat.
- Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes.
- Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds.
- Add the rice and 1/2 teaspoon salt and stir to coat.
- Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes.
- Uncover and add the cooked wheat berries and raisins (no need to stir).
- Cover again and let sit off the heat for 10 minutes.
- Stir in the cilantro, lemon juice and cashews.
- Serve warm.
- Per serving (about 1 cup): Calories: 260; Fat: 8 g (Saturated: 2 g); Cholesterol: 0 mg; Sodium: 250 mg; Carbohydrate: 42 g; Fiber: 4 g; Protein: 6 g; Sugar: 4 g
