Thoroughly rinse the wheat berries, barley, and wild rice under cold water and drain well.
Transfer the rinsed grains to a 3. 5 to 4-quart (approximately 3. 3 to 3. 8-liter) slow cooker.
Add the vegetable broth, frozen edamame, chopped red sweet pepper, onion, olive oil, minced garlic, dried sage, salt, and black pepper.
Stir everything together to combine.
Secure the lid and cook on the low setting for 6 to 8 hours or on the high setting for 3 to 4 hours, until the grains are tender and have absorbed most of the liquid.
Give the pilaf a final stir before serving.
Garnish with a sprinkle of vegan Parmesan-style cheese, if desired.
Stir in a few large handfuls of fresh spinach or kale during the last 15-20 minutes of cooking. The residual heat will wilt the greens perfectly into the pilaf for an extra nutrient boost.
