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1
Preheat the oven to 350.
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2
In a large saucepan, toast the wheat berries over moderate heat, stirring constantly, until fragrant, 5 minutes.
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3
Add 6 cups of water and bring to a boil.
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4
Remove from the heat, cover and let sit off the heat for 1 hour.
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5
Meanwhile, arrange the pancetta slices in a single layer on a rimmed baking sheet.
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6
Bake for 20 minutes, until browned and crisp.
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7
Using tongs, transfer the pancetta to a plate to cool, shaking the slices to release excess fat onto the baking sheet.
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8
Toss the apples with the pancetta fat and arrange them on the baking sheet in a single layer.
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9
Bake the apples for about 1 1/2 hours, turning once, until tender.
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10
Meanwhile, drain the wheat berries.
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11
Heat the olive oil in the saucepan.
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12
Add the shallots and garlic and cook over moderate heat, stirring, until softened, about 3 minutes.
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13
Add the wheat berries and remaining 6 cups of water and bring to a boil.
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14
Reduce the heat to low, cover and simmer until the wheat berries are tender, about 45 minutes.
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15
While the wheat berries simmer, boil the apple cider and cider vinegar in a large saucepan over high heat until reduced to a syrup, about 15 minutes.
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16
Remove from the heat and swirl in the butter.
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17
Drain the wheat berries and transfer to a bowl.
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18
Toss with the reduced apple cider.
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19
Chop the pancetta and fold it in along with the apples.
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20
Season with salt and pepper, garnish with the parsley and serve.
