There are generally two kinds of wheat berries available at natural foods stores and Middle Eastern markets: hard (high-protein) and soft (low-protein). Though either will work fine, we prefer the chewiness of the hard variety for this particular recipe. If you can find only soft wheat berries, subtract 10 minutes from the cooking time.
· Wheat berries (without pecans) can be made 1 day ahead and chilled, covered. Reheat in a baking dish, covered, in a 350°F oven 30 minutes, then stir in pecans.
Recipe information
Total Time
1 1/4 hours
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cook wheat berries in a 4-quart pot of boiling water (unsalted), uncovered, until tender, about 1 hour, then drain in a large sieve.
Step 2
After wheat berries have been cooking 45 minutes, cook onion in butter and oil in a heavy skillet over moderate heat, stirring, until softened, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wheat berries, kosher salt, pepper, and pecans.
