Source: Moosewood Restaurant Low-Fat Favorites
1/2 cup raw dark wheatberries, soaked overnight (I think mine were white or soft)
1 cup brown rice (2 1/2 cooked)
1 large onion, chopped (about 1 1/2 cups)
5 garlic cloves, minced or pressed
2 teaspoons olive oil
1 pound mushrooms, sliced (about 5 cups)
1 teaspoon dried thyme
1 teaspoon minced fresh rosemary (1/2 teaspoon dried)
3 teaspoons soy sauce
1/2 cup dry red wine
Using a colander or a large sieve, drain the soaked wheatberries. Return them to the saucepan with fresh water to cover. Bring to a boil, lower the heat and simmer for about an hour, until tender.
In a separate pot, add 2 cups of cool water to the rice, cover tightly, and bring to a boil on high heat. When steam escapes from below the lid, turn off heat and let stand for 5 minutes. Return to very low heat and simmer for about 35 minutes, or until all the water has been absorbed.
While the grains cook, saute the onions and garlic in the oil in a large, covered skillet on low heat for about 10 minutes, until golden. Stir occasionally to prevent sticking. Ad the mushrooms, thyme, rosemary, and soy sauce and cook for 5 minutes. Pour in the wine and continue to simmer until the wine evaporates. Set aside.
When the wheatberries are soft, drain any excess liquid and then add to the sauteed mushrooms. Stir in the cooked rice, mix thoroughly and serve immediately.
I talked about this recipe HERE.