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1
Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt.
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2
Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed).
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3
Drain in a colander.
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4
Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini.
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5
Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours.
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6
Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet.
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7
Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture.
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8
(Cut up any porcini that are large.)
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9
Put oven rack in middle position and preheat oven to 450F.
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10
Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder.
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11
(If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
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12
Pat chicken dry, then arrange in 1 layer on a sheet of wax paper.
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13
Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper.
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14
Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
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15
Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch.
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16
Transfer chicken to a shallow baking dish as browned (reserve fat in skillet).
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17
Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
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18
While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute.
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19
Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes.
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20
Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally.
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21
Stir in dill and season with salt and pepper.
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22
Slice chicken and serve with rice mixture.
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23
*Available at natural foods store and specialty markets.
