Ingredients

• 3/4 cup wheat berries*
• 5 3/4 cups water
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• 3/4 cup basmati rice**
• 3 garlic cloves, minced
• 1 6-ounce package baby spinach leaves

Instructions

1. Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
2. Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
3. Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
4. *Also called hard wheat berries. Available at most natural foods stores.
5. **Available at Indian markets and many supermarkets.