Wheat Berries With Toasted Pecans And Cranberries

• 2 cups hard wheat berries (12 oz)
• 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
• 1 cup dried cranberries

1. Cook wheat berries in a 4-quart pot of boiling water (unsalted), uncovered, until tender, about 1 hour, then drain in a large sieve.
2. After wheat berries have been cooking for 45 minutes, saute 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, toasted pecans and cranberries.

hard wheat berries, onion, unsalted butter, vegetable oil, garlic, kosher salt, black pepper, pecans, cranberries

Taken from www.epicurious.com/recipes/member/views/wheat-berries-with-toasted-pecans-and-cranberries-1268020 (may not work)