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.
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.