Heat olive oil in a sauté pan. Sweat garlic and shallots for one minute without browning. Add wheat berries, barley, bulgur wheat and lentils; sauté for two minutes, stirring. Deglaze with white wine and reduce. Add chicken stock in three stages, reducing each time until grains are tender. Remove from heat; add thyme, rosemary and Parmesan cheese; stir. Add salt and pepper to taste. Reserve and keep warm.
Heat olive oil in a sauté pan. Sauté all ingredients except wine for four minutes on high heat. Deglaze with wine; reduce. Add salt and pepper to taste. Reserve and keep warm.
Combine chicken, cayenne pepper and Mrs. Chasan Spice in a mixing bowl; reserve. Heat olive oil in a sauté pan. Sauté shallots and garlic until translucent. Add chicken-spice mixture to shallots and garlic; sauté until chicken turns white.
Add Wild Mushrooms and" Risotto" to Chicken "Sausage"; sauté for one minute. Adjust seasoning to taste. Divide evenly into six bowls and garnish with sprig of fresh thyme. If necessary, add stock to risotto to moisten before serving. Serves 6.
