Wheat Berry Breakfast Bowl

So, I stumbled upon the webiste where I got this recipe and I really like it.  The lady who writes it is vegetarian and so she has some great recipes for that type of thing, which I like because I don't always want to have meat.  I think that vegetarian cookbooks, etc. are a great resource for some of the food that we store (beans, grains, etc) because they actually like to eat that sort of thing, so their recipes actually taste good, unlike many of the yucky wheat ones that make their way around the LDS culture!  You can leave the cranberries out if you want or buy a bag and keep it in the freezer to use bits here and there. 

Wheat Berry Breakfast Bowl
1 c. Greek yogurt (or regular vanilla - Greek is very thick)
1/4 c. maple syrup

Scant T. of olive oil
Scant T. of butter
2 firm pears, cored and chopped into 1/4-inch THIN bite-sized pieces
1/2 c. fresh cranberries
3 c. cooked wheat berries* (or oat groats, barley, or any plump whole grain)
1/2 c. toasted pecans
1/2 c. assorted dried fruits, optional (I've never used these)

Whisk the yogurt and syrup together and set aside.

In a large skillet over med-high heat, saute the pear slices in the oil and butter for about 5 minutes, or until the get a bit golden. Keep an eye on them though, because they can burn in a flash.  Toward the very end, stir in the cranberries and cook far another minute or so - just until the cranberries soften up a bit and a few of them begin to split open.  Add the wheat beries to the skillet and toss gently.

Turn out onto a platter or into individual bowls.  Ladle generous amounts of maple yogurt over the top and sprinkle with pecans and dried fruit.  Serve with more maple syrup on the side if you prefer more sweetness. Serves 4-6

*To cook wheat berries: Combine 2 c. wheat berries, 6 c. water and 2 tsp. salt in a large saucepan over med-high heat.  Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and after a few of th berries have split open), about an hour or so.  The berries will stay al dente, and the only way to tell if they're done is to taste a few - they have a chewy texture.  Drain and set aside. 
(I do this the night before and store them in the fridge for up to a week or freeze for longer).

From http://www.101cookbooks.com/