- 2 cups wheat berries
- 2 cups water
- 3 cups chicken broth, divided
- 1 cup uncooked spaghetti noodles, broken into 1/2” pieces
- 1/4 cup dried parsley
- 2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 2 tablespoons butter
Place wheat berries, 2 cups water, and 2 cups chicken broth into a pressure cooker and cook on high pressure for 5 minutes. Lower to low pressure, maintain hissing and cook for 45 minutes.
Meanwhile, break uncooked spaghetti noodles into small pieces by hand or using food processor to yield 1 cup. Set aside.
Combine parsley, onion powder, garlic powder and thyme and mix well. Set aside.
When 20 minutes remain on the pressure cooker, melt 2 tablespoons of butter in a 12-inch skillet. Add broken noodles and sauté for about 1 minute, or until pasta starts to turn golden brown. Add one cup chicken broth and seasonings; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Add cooked wheat berries and stir to combine with pasta and seasonings. Serve.
Serving suggestion: Serve with chicken or shrimp and grilled zucchini.