Wheat Berry Pilaf with Cashew Nuts

Wheat Berry Pilaf with Cashew Nuts

This amazing combination of cumin and cardamom along with cashew nuts makes this wheat berry pilaf great and delicious.

Serves: 8

Preparation time: 20 minutes                                   

Cooking time: 50 minutes



  • Wheat berries - 2 cups
  • Cashew nuts - 1/2 cups
  • Dried apricots - 1/2 cups (3 oz), finely chopped
  • Garlic - 3 cloves finely chopped
  • Fresh mint - 1/4 cup, roughly chopped
  • Olive oil - 1/4 cup
  • Ground cumin - 1 teaspoon
  • Ground cinnamon - 1 teaspoon
  • Ground cardamom - 1/2 teaspoon
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Lemon - 1, juiced and zested
  • Water - 6 cups



  • In a 2-quart saucepan, bring wheat berries and water to a boil over high heat.
  • Reduce heat to low and cook for 45 minutes or until tender.
  • Drain wheat berries. Set aside.
  • Heat oil in a 12-inch pan over medium-high heat.
  • Add cashew nuts and cook until crispy.
  • Now add garlic and cook for 1 minute or until soft and fragrant.
  • Add wheat berries and all the remaining ingredients except mint, lemon juice, and lemon zest. Cook for 4 minutes or until warmed through
  • Transfer to a serving bowl. Stir in lemon juice, and top with lemon zest, and mint.


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