| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Russian |
Grain, Pudding, Russia |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Shelled wheat berries |
| 1/4 |
t |
Salt |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Sliced almonds |
| 1/2 |
t |
Ground cinnemon |
|
|
or to taste |
| 3/4 |
c |
Sugar or to taste |
| 3/4 |
c |
Golden raisins |
| 2 |
T |
Dark raisins |
| 7 |
T |
Blanched almonds |
INSTRUCTIONS
From: Russian Seasons and Celebrations: A Culinary Journey--By
Catherine Cheremeteff Grove Rinse the wheat berries in a sieve under
hot running water for about 3 minutes, or until the water runs clear.
Combine4 1/2 c water and the salt in a heavy saucepan and bring it to
a boil. Add the wheat berries and bring it back to a boil Reduce heat,
skim any foam and simmer, uncovered, for 35 to 40 minutes or until the
water is absorbed and the grains are tender. Rinse the rerries in a
sieve under cold running water for aboout 1 minute, or until most of
the starch is rinsed off. Set aside, Toast the flour and almonds in a
nonstick skillet over medium-high heat, stirring constantly with a
wooden spoon and shaking the pan occasionally, for about 5 minutes, or
until the flour is golden and the almonds are lightly toasted.
Transfer the mixture to a large bowl, and add the cinnamon, sugar and
golden raisins, and mix until well blended. Mix in the wheat berries.
Taste and adjust the cinnemon and sugar. Transfer to a serving bowl.
If desired, garnish by arranging the dark raisins around the edge of
the bowl and the whole almondson top of the pudding. Serve at room
temperature. Cover and refrigerate leftovers. Bring it back to room
temperature before serving. (Washington Post) Walt (no I don't know
where to get wheat berries) Posted to MC-Recipe Digest V1 #304 Date:
Fri, 15 Nov 1996 22:30:02 -0500 From: Walt Gray <waltgray@mnsinc.com>
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