Orange-Kissed Berry Pilaf

Hazelnut oil is a strong-flavored, nutty-tasting oil that is sold in specialty stores and supermarkets. Hazelnut oil goes rancid quickly, so store it in the refrigerator for up to 3 months. Olive oil can be substituted for the hazelnut oil.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 5.8g
  • Saturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 25.5g
  • Cholesterol: 0mg
  • Iron: 0.3mg
  • Sodium: 222mg
  • Calories from fat: 31%
  • Fiber: 3.8g
  • Calcium: 6mg


  • 1 cup uncooked wheat berries
  • 4 1/2 cups water
  • 3/4 teaspoon salt, divided
  • 2 teaspoons grated orange rind
  • 5 tablespoons fresh orange juice
  • 1 1/2 tablespoons hazelnut oil
  • 1/2 cup sweetened dried cranberries
  • 1/3 cup chopped hazelnuts, toasted


  1. Combine wheat berries, cups water, and 1/4 teaspoon salt in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Drain.
  2. Combine cooked wheat berries, 1/2 teaspoon salt, and remaining ingredients in a large bowl.
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