Woodland Mushrooms and Wheat Berries

A great side for fall and winter holidays, great to fill the casvities of cooked acorn squash halves. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:1 bread, 1 vegetable, 1 fat.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4  cups  coarsely chopped mushrooms (use any combination of white, shiitake, portobello, oyster, etc.)
• 2  garlic cloves, minced
• 1 1⁄2 cups  cooked  wheat berries
• 1⁄4 cup peas (cooked fresh or frozen and thawed)
• 3  tablespoons  thinly sliced scallions
• 1  tablespoon marsala
• 2  teaspoons  balsamic vinegar
• 1  teaspoon soy sauce
• 1⁄4 teaspoon ground black pepper
•  salt

Directions

1. In a large nonstick skillet, heat the oil on medium-high heat. Add the mushrooms and garlic and cook, stirring, until softened, about 4 minutes. Add the remaining ingredients and cook, stirring, until heated through, about 2 minutes.