Mushroom and Wheat Berry Pilaf with Yogurt

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.