Rice and Wheat Berry Pilaf with Baby Spinach

• 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

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

water, salt, olive oil, basmati rice, garlic, baby spinach leaves

Taken from www.epicurious.com/recipes/food/views/rice-and-wheat-berry-pilaf-with-baby-spinach-102206 (may not work)