Wheatberry Pilaf With Lemon, Anchovy and Parsley | Oregonian Recipes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 small onion, minced
• Salt
• 4 large cloves garlic, minced (about 4 teaspoons; divided)
• 1 1/4 cups wheatberries (if using hard variety, soak in cold water overnight)
• 1 bay leaf
• 4 to 6 cups chicken broth or water
• 1/2 cup chopped Italian (flat-leaf) parsley
• Finely grated zest of 1 lemon
• 1 tablespoon minced anchovy
• Freshly ground black pepper