Wheat Berries With Toasted Pecans And Cranberries

1. 1

   Cook wheat berries in a 4-quart pot of boiling water (unsalted), uncovered, until tender, about 1 hour, then drain in a large sieve.

2. 2

   After wheat berries have been cooking for 45 minutes, saute onion in butter and oil in a heavy skillet over moderate heat, stirring, until softened, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wheat berries, kosher salt, pepper, toasted pecans and cranberries.

* Per serving · 4 servings · Values may vary.

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