Yield: 4 servings
|½ cup||Wheat berries|
|2 cups||Cold water; for soaking|
|2 cups||Cold water|
|(or use chicken broth for a richer flavor)|
|1 teaspoon||Salt; plus|
|Additional salt to taste|
|½ teaspoon||Freshly-ground black pepper; plus|
|Additional pepper to taste|
|1||Onion; finely chopped|
|2 tablespoons||Unsalted butter|
|2 tablespoons||Curry powder|
|2 tablespoons||Coconut milk|
Cover the berries with the cold water and soak them overnight. (This will increase their volume threefold.) Drain and place in a lidded pot. Add 2 cups cold water or chicken broth, one teaspoon salt, and ½ teaspoon pepper. Cover and bring to a boil. Reduce to a simmer and cook between 1 and 1¼ hours, until the berries are tender and have absorbed all the liquid. They will, however, still retain some crunch. Saute the onion in the butter until translucent. Add the curry powder and cook, stirring, to toast the curry powder and coat the onion evenly, about 1 to 2 minutes over low heat. Add the cooked wheat berries and combine well. Stir in ¼ cup water. Put a lid on the pot, and steam over medium heat for 10 minutes.
Stir in the coconut milk, adjust the seasoning and serve immediately. This recipe yields 4 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A24 broadcast 01-01-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.