Title: Kutya (whole wheat berries)
 Categories: Grain, Russia, Pudding
      Yield: 6 Servings
 
  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

MMMMM---------------------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)