Mushroom Wheatberry Pilaf

Delicious! I fiddled with it a bit to make it a pressure cooker recipe (short grain brown rice and wheatberries went into the pressure cooker with some water, I think it was about 3 cups or maybe 3.5, and cooked on high for 35 minutes). The rice came out wonderfully sweet and creamy, studded with chewy and nutty wheatberries. The mushrooms are cooked in a separate pan and developed a nice sauce as they cooked. I used vegetable broth instead of wine. The cooked mushrooms are stirred in at the end.