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Mushroom and Wheat Berry Pilaf with Yogurt

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.
From: bonappetit.com SERVES 4

1/2 oz. dried porcini mushrooms (about 2/3 cup)
8 tablespoons olive oil, divided, plus more for drizzling
1 large shallot, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
3/4 cup white wheat berries
8 oz. crimini (baby bella) mushrooms, sliced
8 oz. shiitake mushrooms, stems removed, sliced
8 oz. maitake mushrooms, torn into bite-size pieces
3 teaspoons fresh thyme leaves, divided
1 teaspoon red wine vinegar
1 cup plain Greek yogurt
1 tablespoon chopped fresh chives or 1 scallion, thinly sliced

Combine porcini mushrooms and 1 1/2 cups very hot tap water in a medium bowl; let stand 15 minutes to soften. Drain, reserving soaking liquid, and coarsely chop. Let solids in soaking liquid settle, then pour off 1 cup; set aside. Discards remaining liquid.

Heat 2 Tbsp. oil in a medium saucepan over medium-high heat. Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add porcini mushrooms and cook, stirring, until mushrooms are coated and fragrant, about 1 minute; season with salt and pepper.

Stir in wheat berries, reserved mushroom soaking liquid, and 2 cups water. Bring to a boil; reduce heat, cover, and simmer until wheat berries are al dente, 45–60 minutes. Uncover, increase heat to medium-high, and cook until liquid is almost completely evaporated, 15–20 minutes longer. Fluff wheat berries with a fork and transfer to a large bowl.

Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high heat. Add one-third of mushrooms and 1 tsp. thyme and cook, tossing occasionally, until mushrooms are golden brown and tender, about 5 minutes; season with salt and pepper and transfer to bowl with wheat berries. Repeat 2 times with remaining oil, mushrooms, and thyme. Stir vinegar into wheat berry mixture; season with salt and pepper.

Serve wheat berry pilaf topped with yogurt, drizzled with more oil, and sprinkled with chives.