Wheat Berries carbona

I'm publishing this as a different way to use your wheat. :) Enjoy!
I was a bit afraid of this meal because it used wheat, but everyone ate it, and even had seconds. I was still thinking it wasn't going to be good as left overs, but low and behold it was still good. I couldn't find canadian bacon at the store that week, and I wasn't searching, so I just used diced ham.


2 cups whole wheat berries or whole grain rye
1 tsp salt
6 cups water
3 Tbs olive oil, divided
2 onions, finely chopped
8 oz canadian back bacon, slivered
1 cup frozen peas, thawed
1 cup whipping cream
1 cup parmesan cheese
salt and pepper to taste.

1. In a pressure cooker, combine wheat berries, salt, water and 1 Tbs of the oil. Lock the lid in place and bring cooker up to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 35 to 40 minutes. Remove from heat and release pressure quickly. THe wheat berries should be tender. If not, return to full pressure and cook for 3 to 5 minutes longer. Remove from heat and release pressure quickly. Drain well.
2. Meanwhile, in a large saute pan, heat the remaining oil over medium-high heat. Add onions and bacon; Saute until onions are golden brown. Add peas and heat through. Stir in cream and cooked wheat berries, stirring to coat.
3. Reduce heat to medium-low and cook just until heated through. Stir in Parmesan cheese. Season to taste with salt and pepper. Serve immediately.