Adapted from:  www.vkusnyblog.com

Ingredients

• 1.5 cups of dry red wheat berries
• 1 or 2 cubes of vegetable bouillion
• Olive oil
• 1 medium onion, chopped coursely
• 1 pound of fresh mushrooms
• 1/2 tsp of salt
• 1/2 tsp of pepper
• 3 cloves of garlic, minced
• 2/3 of a cup of half and half or heavy cream
• 10 tbsp of coarsely chopped parsley

Method

1. You will not use the crisper tray for this recipe.
2. Pour 4.5 cups of water in the pot along with a cube or two of your favorite bouillion.  Add dry wheat berries.  Steam for 30 minutes, but check them at 20. If you like their texture already, dump into strainer and rinse with cold water to stop the cooking.
3. Slice the mushrooms in 2-4 pieces, depending on how big they are.
4. Pour in enough olive oil to barely cover the bottom of the pot.  Add the onions and mushrooms.  Saute/sear on Hi5, stirring every 3-5 minutes until the onions are almost translucent and then add the mushrooms and continue with the lid down until the mushrooms are soft.  
5. Add salt, pepper and garlic.  Cook for about a minute so that the garlic becomes fragrant.
6. Add boiled wheatberries and parsley to the pot, mixing occasionally until they are heated through.
7. Pour in cream and mix.
8. Serve promptly.

Notes

• The wheat berry and water quantities will vary depending on the type of wheat berries you use.  Read the box instructions to get it right, or try my timing first with wheat berries from the bulk bins at Sprouts.  You can also find wheat berries in some Middle Eastern stores and probably among Bob's Red Mill products as well, but I bet they are pricier.
• If you are salt/spice sensitive, reduce the salt and pepper to 1/4 tsp each.
• If you think the pilaf will be in the fridge for more than a day, I might skip the cream.  Milk products go bad faster than milkless grain dishes.  That said, I've had a batch in the fridge for two days, and I see no sign of spoilage.

Next variation

• Next time around I would like to get some additional mushroom flavor, so I might steam the wheat with some type of dried mushroom... maybe ground dried mushrooms.
• I think I'll add a cup of shredded carrots to the onions and mushrooms as they are cooking, as well as a cup of thinly sliced celery.