Slow-Cooker Herb-Infused Wheat Berry Pilaf
Olive oil infused with parsley, thyme and rosemary coats the wheat berries, keeping them moist and chewy and imparting an aromatic flavor. You can make the oil and keep it tightly sealed in the pantry as you would regular olive oil. Drizzle the oil over salads or other grains to amp up their flavor. Source: Everyday Slow Cooker
Ingredients
Directions
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Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add the shallots, and cook, stirring often, until translucent, about 3 minutes. Increase the heat to medium-high, and add the wheat berries. Cook, stirring occasionally, until the wheat berries are toasted, 4 to 5 minutes.
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Stir together the wheat berry mixture, water, and salt in a 5- to 6-quart slow cooker. Cover and cook on LOW until the wheat berries are tender but still slightly chewy, 2 hours to 2 hours and 30 minutes.
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Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium. Finely chop the parsley stems to equal 2 tablespoons. Add the chopped parsley stems, thyme sprigs, and rosemary sprig to the oil; turn off the heat, and let stand at least 2 hours. Pour through a fine wire-mesh strainer into a bowl, discarding the solids.
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Chop the parsley leaves to equal 1/3 cup. Add the chopped parsley leaves, infused oil, and vinegar to the wheat berries; toss to combine. Sprinkle with the almonds.
Tips
Multicooker Directions: In Step 1, place 1 tablespoon of the oil in the inner pot of a 6-quart multicooker. With the lid off, press SAUTÉ [Normal] and heat, swirling to coat the bottom of the pot. Add the shallots; cook uncovered, stirring often, until translucent. Add the wheat berries. Cook uncovered, stirring often, until the wheat berries are toasted, about 5 minutes. In Step 2, stir in the water and salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the wheat berries are tender, but still slightly chewy, about 2 hours and 30 minutes. Turn off the cooker. Complete Steps 3 and 4.