WHEATBERRY STUFFING WITH APRICOTS

WHEATBERRY STUFFING WITH APRICOTS image

Yield 10 cups

Number Of Ingredients 14

1.5 cups wheatberries
1 cup long-grain white rice
1 tbsp olive oil
3 carrots, cut into 1/4 inch dice
3 celery stalks, cut into 1/4 inch dice
1 tsp orange peel
1 medium size onion, finally chopped
1/8 tsp ground allspice
1.5 cups dried apricots, diced
1 can (14.5 oz.) broth
3 tsp salt
3 tbsp minced jalapeno
1/2 cup water
1/2 cup chopped cilantro

Steps:

Preaheat oven to 350 F. In 4-quart saucepan, heat wheatberries and 6 cups water to boiling over high heat. Reduce heat to low, cover and simmer 1 hour or until wheatberries are firm to the bite, but tender enough to eat. Drian and set aside. Prepare rice in 5-6 quart saucepot as label direct. Cover and set aside. In same saucepot, heat oil. Add onion and jalapeno, cook 5-7 minutes, add carrots, celery and cook 15 minutes or until tender. Add orange peel and allspice, cook 2 minutes. Add apricots, broth, salt and water, heat to boiling over high heat. Reduce heat to low, simmer uncovered 5 minutes to blend flavors. Add wheatberries, rice and cilantro to vegetable mixture, stirring to combine. Put this mixture into 13" by 9" baking dish. Cover with foil and bake 20 minutes or until heated through.