Wheat Berry Pilaf with Kalamata Olives

Wheat berries have a delightfully chewy texture and nutty flavor. Tossed with garlic, sautéed mushrooms, soy sauce, white wine, herbs, lemon, and meaty Kalamata olives, they become a savory side to beef or lamb.

PREP TIME: 5 minutes

FUNCTION: Pressure/Manual (High); Sauté (Normal)

CLOSED POT TIME: 1 hour 10 minutes

TOTAL TIME: 1 hour 15 minutes + 10 minutes sauté

RELEASE: Natural

SERVES: 4 to 6

• 1 cup uncooked wheat berries
• 4 cups water
• 1 tablespoon olive oil
• 1 small onion, chopped
• ½ teaspoon salt
• 1 tablespoon butter
• 4 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon soy sauce
• ¼ cup dry white wine
• ¼ cup chicken broth
• ½ teaspoon snipped fresh thyme
• 1 teaspoon snipped fresh rosemary
• 1 teaspoon lemon zest
• ⅓ cup pitted Kalamata olives, sliced
• Black pepper

PREP

Combine wheat berries and the water in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 35 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Drain wheat berries in a fine-mesh strainer and set aside. Wipe inner pot dry and replace.

Select sauté and adjust to normal. Add oil to pot. When oil is hot, add onion and salt. Cook and stir until onion is softened for about 4 to 5 minutes. Add butter, garlic, mushrooms, and soy sauce and continue cooking for 5 to 7 minutes until mushrooms release their liquid. Add wine and chicken broth and simmer for about 3 minutes until liquid begins to evaporate. Add cooked wheat berries, thyme, rosemary, lemon zest, and olives. Heat through, stirring occasionally. Press cancel.

SERVE

Season to taste with pepper and additional salt.