Spiced Wheat Berry Pilaf

Pilaf is a Middle Eastern dish normally made of rice.  Nutty-flavored cooked wheat berries replace rice in this version.  And it's a big win in the pantry-friendly department.  All of the ingredients store well in the pantry.

The spices in this dish definitely have a Middle Eastern flair, and there are chopped pistachios and dried apricots, too.  Although the flavor is quite different from what we are normally used to, my family liked this dish. 

I think it's great served with chicken.  I serve it with grilled chicken breasts, but the pantry-friendly version of this idea would be rehydrating some freeze-dried chicken and stirring it right in! 

Remember when I told you about the benefits of wheat berries?  They store really well (like, for decades), and they're very nutritious.  Since then, I've been exploring a variety of wheat recipes, and I've found some good ones, such as Overnight Cracked Wheat Cereal with Mix-Ins, Crunchy Wheat Snacks, and the Italian Vegetable Wheat Berry Bowl.  

I think this one is the most unique and interesting of the bunch!

SPICED WHEAT BERRY PILAF

PREP TIME:  50-55 minutes
COOK TIME:  about 5 minutes

INGREDIENTS

• 1 c. wheat berries  (Wheat berries are just wheat in whole grain form.  Find them in the bulk foods section of a health food store, or order online here or here or here.)
• 3 c. water
• 2 Tbsp. olive oil
• 1/2 c. finely chopped apricots
• 1/2 c. roughly chopped pistachios, shelled
• 1/2 tsp. garlic salt
• 1/2 tsp. cinnamon
• 1/2 tsp. cumin
• 1/2 tsp. mint flakes
• 1 Tbsp. lemon juice

DIRECTIONS
Place wheat berries and water in a medium pot.  Bring to a boil over high heat.  Boil 5 minutes.  Reduce heat to low, cover the pot with a lid, and simmer for 45 minutes.  Drain off excess water.  In a large skillet, heat oil over medium heat for 3 minutes.  Stir in cooked wheat, apricots, pistachios, cinnamon, cumin, mint flakes, garlic salt, and lemon juice.  Heat through.

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