INGREDIENTS

INSTRUCTIONS

GARNISH (OPTIONAL
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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