Slow-Cooker Herb-Infused Wheat Berry Pilaf

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.

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.

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.

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.