- 2 cups hard wheat berries (12 ounces)
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vegetable oil
- 1 large garlic clove, finely chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup pecans (4 oz), toasted and chopped
- Cook wheat berries in a 4-quart pot of boiling water (unsalted), uncovered, until tender, about 1 hour, then drain in a large sieve.
- After wheat berries have been cooking 45 minutes, cook onion in butter and oil in a heavy skillet over moderate heat, stirring, until softened, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wheat berries, kosher salt, pepper, and pecans.