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This savory mixture is excellent made with either hard or soft wheat berries. They take a while to cook, but overnight soaking shortens the simmering time. We prefer this dish hot, but you can also serve it at room temperature.
- In shallow bowl, combine wheat berries and cold water to cover. Let stand at least 12 hours.
- Drain wheat berries. In medium saucepan, combine wheat berries, broth and 1 1/2 cups fresh cold water. Bring to a boil, reduce heat to low, cover and simmer gently 1 hour.
- Drain off any excess liquid and set aside to cool.
- Bring medium saucepan of lightly salted water to a boil. Add orzo; stir to prevent sticking. Cook until tender, 5 to 8 minutes. Drain, rinse under cold running water and drain well. In large bowl, combine wheat berries, orzo and dried cranberries. Set aside.
- In large, deep skillet or Dutch oven, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 10 minutes. Add wheat berry mixture and stir until heated through. Stir in remaining ingredients until well blended. Transfer to shallow serving dish and serve hot.
- Serving Size 8 servings
- Calories 321
- Carbohydrate Content 54 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 7 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 310 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g