Multi-Grain Mushroom Pilaf

Place wheat berries and barley in a medium bowl; cover with cold water. Let soak for at least 2 hours or up to 24 hours. Drain.

Place mushrooms in a small bowl and cover with 3/4 cup warm water. Let soak for 15 minutes. Lift out mushrooms with a slotted spoon. Rinse and coarsely chop. Strain the soaking liquid through a sieve lined with filter paper or cheesecloth. Reserve 1/2 cup.

Heat oil in a 4-quart or larger pressure cooker over medium-high heat. Add onion and celery; cook, stirring often, until softened, 2 to 3 minutes. Add garlic and the chopped mushrooms; cook, stirring, 10 seconds. Stir in wild rice, the wheat berries and the barley; cook, stirring, for 1 minute. Add broth and the reserved mushroom soaking liquid.

Secure the pressure cooker lid. Bring to high pressure over high heat following the manufacturer's directions. Reduce the heat to the lowest setting that maintains high pressure. Cook for 40 minutes.

Let the pressure release naturally. This will take 5 to 20 minutes. Add dill, parsley, lemon juice, salt and pepper to the pilaf; toss to mix and fluff the grains.

Conventional-Stove Variation: In Step 3, use a large saucepan instead of a pressure cooker. Increase chicken broth to 2 cups. In Step 4, simmer, covered, until the grains are tender, about 1 1/4 hours.