Total time: 1 hour,
20 minutes, plus drying time for the wheat berries
Servings: 6
Note: This is
adapted from a recipe by Elaine Panousis. In season, you can add fresh
pomegranate. Some cooks add chopped fresh parsley or mint. Wheat berries are
available at health food stores and Whole Foods.
1 cup wheat berries
1/2 cup toasted
slivered almonds
1/2 cup walnut
pieces
1/4 cup raisins
1/4 cup dried
cranberries
1/4 teaspoon ground
cinnamon
1/4 teaspoon anise
seeds
1 teaspoon toasted
sesame seeds
1/4 cup ground
graham crackers (from about 1 1/2 whole)
2 tablespoons
powdered sugar
1 1/2 cups lightly
whipped unsweetened heavy cream, or to taste
salt
1. Bring a large
pot of water to a full boil and salt lightly. Add the wheat berries, reduce the
heat to a fast simmer and cook until the wheat berries are tender but still
chewy, about 1 hour. Drain the wheat berries, rinse under cold running water to
stop the cooking and drain again, shaking the strainer to remove as much water
as possible.
2. Lay a kitchen
towel in the bottom of a jellyroll pan and distribute the wheat berries evenly
across it. Lay another kitchen towel on top and set aside to let the wheat
berries dry thoroughly, at least 1 hour to overnight. (The dish can be prepared
to this point up to 48 hours in advance; when the wheat berries are dry,
refrigerate them in a tightly sealed plastic bag.)
3. Transfer the
wheat berries to a mixing bowl. Pulse the almonds and walnuts in a food
processor to small pieces and add them to the wheat berries. Pulse the raisins
and cranberries in a food processor too and add them to the wheat berries and
nuts (if the raisins and cranberries stick together, break the clumps with your
hands while stirring them into the wheat berry mixture). Season with the
cinnamon, and anise and sesame seeds and mix well.
4. Transfer the
wheat berry mixture to a serving bowl, arranging it in a shallow dome. Sprinkle
the graham cracker crumbs evenly over the top of the wheat berry mixture. Shake
the powdered sugar through a strainer or sifter over the top to lightly cover
the mixture.
Each serving: 383
calories; 9 grams protein; 39 grams carbohydrates; 6 grams fiber; 23 grams fat;
8 grams saturated fat; 41 mg. cholesterol; 34 mg. sodium.
Source: http://www.latimes.com/food/
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