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| 2 Tasse | Wheat berries |
| 5 1/3 Tasse | water |
| 1 1/2 Esslöffel | butter |
| 2 | cloves garlic minced |
| 2 mittel | Zucchini, halved, 1/4" slices |
| 2 gross | Red bell peppers, seeded, 1/4" pieces |
| 8 | green onions chopped |
| 3/4 Teelöffel | Salt optional |
| 1/8 Teelöffel | pepper optional |
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To cook reduced quantities: reduce all ingredients proportionately and then increase water in step 1 by 1 cup.
1. Put berries and 5 cups water in cooker.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 15 minutes.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Empty berries into a colander.
5. Melt butter in a large skillet. Add garlic and stir for a few seconds. Add zucchini and stir fry for about 3 minutes. Add red pepper. Cook, stirring frequently, till zucchini is crisp-tender (approximately 7 minutes) adding remaining water (1/3 cup) a tablespoon at a time to prevent browning. Add green onions and stir fry for 1 minute. Add berries, salt and pepper. Stir just until mixed. Serve hot as a main course.
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