Moroccan Wheat Berries

Don’t be intimidated by the captivating blend of spices in our Moroccan Wheat Berries dish; it’s a delectable concoction that will take your taste buds on an unforgettable journey! The addition of sumac, a Middle Eastern ground berry with its delightful tart and lemony flavor, elevates this dish to a whole new level of deliciousness. If you haven’t experienced sumac yet, get ready to be smitten by its unique taste. Embrace the versatility of this recipe by substituting wheat berries with other hearty grains like kamut, spelt, or triticale berries – simply adjust the cooking times accordingly. You won’t be disappointed by the mesmerizing flavors and textures of this extraordinary dish!

YIELD: This captivating Moroccan Wheat Berries recipe yields 4 servings of delightful and wholesome goodness.

INGREDIENTS:

• 1/2 cup (100 g) dry chana dal, rinsed and drained
• 2 1/2 tablespoons (20 g) Broth Powder, divided
• 1/4 cup plus 2 tablespoons (72 g) dry, soft, white wheat berries, rinsed and drained
• 1 3/4 cups (224 g) minced carrot
• 1 tablespoon (15 ml) melted coconut oil
• 1/2 cup (80 g) minced shallot or red onion
• 1/2 teaspoon fine sea salt, to taste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground sumac
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• 1/8 teaspoon ground cinnamon
• 3 cloves garlic, grated or pressed (roasted is good here if handy)
• 1 to 2 teaspoons (2 to 4 g) dry harissa blend or paste, to taste
• 1 1/2 cups (240 g, or 1 large) diced tomato
• Drizzle of fresh lemon juice, optional
• Minced fresh mint, for garnish, optional

INSTRUCTIONS:

1. In a pot, place the chana dal, and cover it with an additional 3 inches (7.5 cm) of water and 1 tablespoon (8 g) of broth powder. Bring it to a boil, partially cover with a lid, lower the heat, and simmer until it becomes fully tender, which usually takes about 1 hour. Drain if needed and set aside.
2. Simultaneously, place the wheat berries in another pot, and cover them with an extra 3 inches (5 cm) of water and 1 tablespoon (8 g) of broth powder. Bring it to a boil, partially cover with a lid, lower the heat, and simmer until they become tender, which typically takes about 1 hour. Slowly and carefully drain the wheat berries by placing a fine-mesh sieve on top of a glass bowl or measuring cup to save the cooking liquid.
3. Cook the minced carrots and shallot in the melted coconut oil on medium heat until they soften, which usually takes about 8 minutes. Stir occasionally to avoid burning.
4. In a small bowl, prepare the spice mix by combining the salt, ground coriander, ground cumin, ground sumac, ground allspice, ground nutmeg, ground ginger, cayenne pepper (if using), and ground cinnamon.
5. Add the spice mix, remaining 1 1/2 teaspoons of broth powder, grated or pressed garlic, dry harissa blend or paste (adjust to taste), diced tomato, cooked wheat berries, and chana dal to the skillet with carrots and shallot. Cover and cook on medium-low heat for 10 minutes to allow the flavors to meld. Add reserved broth or a drizzle of lemon juice if desired.
6. Turn off the heat, and let the Moroccan Wheat Berries dish stand covered for 10 minutes before serving.

Whether you enjoy it as a main dish or a delightful side, the enchanting flavors of this dish are sure to leave you satisfied and wanting more. Embrace the aromatic spices and hearty grains in this Moroccan-inspired creation, and savor the delightful combination of flavors and textures!