I’d never heard of these until Monday when I came across them in Tesco.
So natural I bought some and made up a recipe for them.
I covered the required amount of Wheatberries (I used 130ml – it just so happened I was using a jug to measure) with 4 times the amount of water, brought them to the boil then simmered them for half an hour, drained them and into the pan they were cooked in added a knob of butter, pinenuts, sultanas, chopped apricots and parsley (I didn’t have any coriander) a sprinkle of schwartz moroccan seasoning and some fennel seeds, quickly coated everything with the butter , then added the still hot wheatberries and stirred it altogether.
This is Lebanese chicken skewers with wheatberries and salad.
It was surprisingly nice.
The mixed salad consisted of diced red, green and yellow peppers, red onion, cucumber, tomatoes, half a left over avocado nigella seeds (Kalonji) and a pinch of sumac and lime juice.
Serve with pitta bread, and yoghurt if you like..