Ingredients
1 1/2 cups wheatberries or spelt (10 ounces)
1/3 cup extra-virgin olive oil
1 medium yellow onion, minced (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
10 ounces cremini or white button mushrooms, coarsely chopped (3 cups)
7 ounces shiitake mushrooms, stemmed and coarsely chopped (3 1/2 cups)
2 cups vegetable broth
Pinch of saffron
3/4 cup millet
1 cup golden raisins, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice
1 cup packed coarsely chopped flat-leaf parsley leaves
Preparation
Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.
