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Active time
35 minutes
Total time
1 hour 30 minutes
44 servings
Serving Size
one half cup

2 pounds wheat berries ( such as Khorasan or spelt berries)

2 ½ quarts chicken or vegetable stock

1 tsp Kosher salt

2 Tbsp extra virgin olive oil

½ cup red onion, diced

2 cloves garlic, chopped

12 ounces mixed dried fruits (diced dried cranberries, apricots and black mission figs) or the same amount of any dried fruit

½ cup red wine vinegar

¾ cup water

3 Tbsp sugar

¼ cup olive oil

1 large red onion, julienne cut

3 cups acorn squash, small cubes

1 Tbsp fresh thyme, chopped

salt and pepper to taste


  1. Bring stock to a boil, stir in wheat berries and salt. Reduce to a simmer, cover and cook for about 45 minutes, or until desired texture. Drain excess liquid and reserve rice.
  2. Sauté red onion and garlic in olive oil until onion is translucent; stir in dried fruit. Add vinegar, water and sugar and simmer low for 10 minutes. Reserve.
  3. Saute red onion in olive oil until caramelized, remove from pan and reserve. In same pan, sauté squash and thyme until squash is caramelized. Salt and pepper as needed.
  4. Mix all ingredients well and serve. Top with duck confit if desired.

Note: This recipe is scaled for restaurant and foodservice use. For home use, you could reduce all quantities.

Recipe and photo courtesy of InHarvest. Visit InHarvest’s website for more great foodservice recipes.


Calories: 90
Total Fat: 2 g
(Saturated Fat: 0 g)
Sodium: 125 mg
Carbohydrate: 15 g
Fiber: 2 g
Protein: 3 g.

Yield: 44 servings

Serving Size: one half cup

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