Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Shelled wheat berries
1/4 ts Salt
1/4 c All-purpose flour
1/2 c Sliced almonds
1/2 ts Ground cinnemon
-or to taste
3/4 c Sugar or to taste
3/4 c Golden raisins

---------------------GARNISH (OPTIONAL--------------------------
2 tb Dark raisins
7 tb Blanched almonds

From: Russian Seasons and Celebrations: A Culinary
Journey--By Catherine Cheremeteff Grove Rinse the
wheat berries in a sieve under hot running water for
about 3 minutes, or until the water runs clear.
Combine4 1/2 c water and the salt in a heavy saucepan
and bring it to a boil. Add the wheat berries and
bring it back to a boil Reduce heat, skim any foam and
simmer, uncovered, for 35 to 40 minutes or until the
water is absorbed and the grains are tender. Rinse the
rerries in a sieve under cold running water for aboout
1 minute, or until most of the starch is rinsed off.
Set aside, Toast the flour and almonds in a nonstick
skillet over medium-high heat, stirring constantly
with a wooden spoon and shaking the pan occasionally,
for about 5 minutes, or until the flour is golden and
the almonds are lightly toasted. Transfer the mixture
to a large bowl, and add the cinnamon, sugar and
golden raisins, and mix until well blended. Mix in the
wheat berries. Taste and adjust the cinnemon and
sugar. Transfer to a serving bowl. If desired,
garnish by arranging the dark raisins around the edge
of the bowl and the whole almondson top of the
pudding. Serve at room temperature. Cover and
refrigerate leftovers. Bring it back to room
temperature before serving. (Washington Post) Walt (no
I don't know where to get wheat berries)

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