WHEAT BERRIES WITH TOASTED PECANS AND CRANBERRIES
Steps:
- Cook wheat berries in a 4-quart pot of boiling water (unsalted), uncovered, until tender, about 1 hour, then drain in a large sieve. After wheat berries have been cooking for 45 minutes, saute 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, toasted pecans and cranberries.
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