Mushroom Wheat Berry Pilaf

1. Toast Wheat Berries

Begin by toasting 1 cup of wheat berries in a dry, heavy skillet over medium-high heat for about 5 to 6 minutes. You'll know they're ready when they emit a nutty aroma, adding depth to your dish. Once toasted, transfer the wheat berries to a pressure cooker.

2. Pressure Cook Wheat Berries

Add 3 cups of water and 1 teaspoon of kosher salt to the pressure cooker with the wheat berries. Cook the wheat berries under pressure for 45 minutes, allowing them to soften and absorb the seasoning. After 45 minutes, release the pressure from the cooker, and if there's any excess water, drain the wheat berries using a colander.

3. Sauté Onions and Garlic

In a sauté pan over low heat, warm 2 teaspoons of olive oil and add 1½ cups of chopped onions with a pinch of salt. Cook the onions gently for about 10 minutes until they become soft and translucent. Add 5 minced garlic cloves to the pan and continue cooking for another 5 minutes.

4. Cook Mushrooms

Introduce 1 tablespoon of unsalted butter and 1 pound of sliced mushrooms to the pan. Add 1 tablespoon of soy sauce, and cook over medium heat for about 5 to 10 minutes until the mushrooms become tender.

5. Simmer with Wine and Broth

Pour in ¼ cup of dry red wine and ¼ cup of chicken broth, letting the mixture simmer for about 5 minutes.

6. Combine and Season Pilaf

Combine the cooked wheat berries with the mushroom mixture in the sauté pan. Stir in ½ teaspoon of fresh thyme leaves, 1 teaspoon of finely chopped fresh rosemary leaves, and 1 teaspoon of lemon zest. Adjust the seasoning with more salt if needed, and heat everything through until the pilaf is fragrant with herbs and lemon zest.