Wheatberry Pilaf With Lemon, Anchovy and Parsley | Oregonian Recipes
There are two types of wheatberries, soft and hard. Hard wheatberries are best, and cook more quickly, if soaked overnight before using. Soft wheatberries co...
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
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
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