First, I toasted the berries in a dry cast iron pan until fragrant. Then, I soaked them in water for awhile. We went for a walk.
Upon our return, I drained the wheat berries, put them in the rice cooker with chicken stock, a bay leaf, a smashed garlic clove, and a splash of olive oil.
They cooked for a bit, maybe a little longer than brown rice, and I added some water along the way.