Wheat Berry Pilaf
Eastern spices like cumin and cardamom bring bright notes to this earthy, pleasantly chewy pilaf. Get the recipe for Spiced Wheat Berry Pilaf ». Todd Coleman

Eastern spices like cumin and cardamom add bright notes to this earthy, pleasantly chewy pilaf, enriched with pistachios and dried apricots. Serve this at Thanksgiving as a lighter alternative to traditional bread stuffing. This recipe first appeared in our November 2011 issue along with Linda Monastra’s story True Harvest.

Yield: serves 8-10


  • 2 cups wheat berries
  • 14 cup olive oil
  • 3 cloves garlic, finely chopped
  • 12 cup (about 3 oz.) finely chopped dried apricots
  • 12 cup pistachios, roughly chopped
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 12 tsp. ground cardamom
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup roughly chopped mint
  • Zest and juice of 1 lemon


  1. Bring wheat berries and 6 cups water to a boil in a 2-qt. saucepan over high heat; cook, stirring occasionally, until tender, about 45 minutes. Drain and set aside.
  2. Heat oil in a 12″ skillet over medium-high heat; add garlic, and cook, stirring, until soft, about 1 minute. Add reserved wheat berries, along with apricots, pistachios, cinnamon, cumin, cardamom, and salt and pepper, and cook, stirring, until warmed through and fragrant, about 5 minutes. Remove from heat and stir in mint and lemon zest and juice.