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Winter Wheat Berries

betsy moore TeaChef Level 1

This hearty and delicious dish is perfect for winter evenings and can be enjoyed alone or paired with a salad or entree. It can easily be converted to stew by adding another couple of cups of stock and possibly some chicken, lamb, or beef. Enjoy. Prep time: 15 min. Soaking time: 6 hours to overnight. Cook time: 1 hour 15 min.

1 h 30 m 2


  • 2 c. brewed lapsang souchong tea made with 2 tsp. tea
  • 1 c. wheat berries (whole wheat)
  • 1 medium onion, coarsely chopped
  • 3 carrots, peeled and cut into 1/4" coins
  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • 1 1/2 c. chicken stock
  • 3/4 c. golden raisins
  • 1/2 tsp. salt
  • pepper to taste


Place the wheat berries and tea into a container and allow to sit for at least 6 hours and up to overnight to soften the wheat berries.

Place olive oil in a stockpot and add onions. Cook while stirring until onions become slightly translucent. Add carrots and garlic and cook for 5 more min. Add the wheat berries along with the liquid in which they have been soaking, the chicken stock, raisins, salt and pepper.

Bring to a boil. Reduce heat to a simmer and cover. Cook 1 hour and 15 min.

You may have to cook uncovered for a few more min. to reduce any remaining cooking liquid.

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