Porcini Chicken with Wild Rice and Wheat Berries

• 8 cups water
• 1 cup wild rice
• 1 3/4 teaspoons salt
• 1 cup hard wheat berries*
• 2 ounces dried porcini* (2 cups)
• 2 pounds skinless boneless chicken breast halves (6 small or 4 large)
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 3 large garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14- to 16-ounces) can diced tomatoes, drained
• 1/3 cup chopped fresh dill
• Special equipment: an electric coffee/spice grinder
• Garnish: chopped fresh dill

1. Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt.
2. Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed).
3. Drain in a colander.
4. Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini.
5. Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours.
6. Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet.
7. Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture.
8. (Cut up any porcini that are large.)
9. Put oven rack in middle position and preheat oven to 450F.
10. Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder.
11. (If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
12. Pat chicken dry, then arrange in 1 layer on a sheet of wax paper.
13. Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper.
14. Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
15. Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch.
16. Transfer chicken to a shallow baking dish as browned (reserve fat in skillet).
17. Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
18. While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute.
19. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes.
20. Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally.
21. Stir in dill and season with salt and pepper.
22. Slice chicken and serve with rice mixture.
23. *Available at natural foods store and specialty markets.

water, wild rice, salt, hard wheat berries, porcini, chicken breast halves, black pepper, vegetable oil, unsalted butter, garlic, white wine, tomatoes, dill, electric coffee, dill

Taken from www.epicurious.com/recipes/food/views/porcini-chicken-with-wild-rice-and-wheat-berries-108881 (may not work)