Tandoori Pork Sauté

Combine water, brown rice, and wheat berries in a pot and bring to a boil. Reduce heat and simmer until grains are tender and water is absorbed, about 18-20 minutes.

While grains cook, trim the lean pork and cut into bite-sized cubes. Mince the garlic clove and fresh ginger root, and dice the onion into small pieces.

Halve the fresh California plums and remove the pits. Cut each half into thin slices for easy cooking.

Mix the plain low-fat yogurt with turmeric, pepper, and flour in a bowl until smooth and well combined.

Heat a large skillet or wok over medium-high heat. Add the pork cubes and sauté for 4-5 minutes, stirring occasionally, until the outer surfaces are lightly browned.

Add the minced garlic, ginger, and diced onion to the pan. Stir and cook for 2-3 minutes until the onion becomes translucent and aromatics are fragrant.

Pour the yogurt mixture into the pan and stir well to coat all the pork pieces evenly. Cook for 3-4 minutes, stirring gently, until the sauce begins to thicken slightly.

Add the sliced plums to the pan and stir gently to combine. Cook for 3-4 minutes until the plums soften slightly and their juices begin to release into the sauce.

Divide the cooked grain mixture among four serving bowls. Top each portion with the tandoori pork and plum mixture, spooning extra sauce over the top.