Drain wheat berries. In a large saucepan, combine wheat berries and chicken broth. Cover and bring to a boil. Reduce heat and simmer 5 minutes. Add quinoa. Continue cooking until tender, about 15 minutes.
Meanwhile, in a medium skillet, heat oil. Add scallions and garlic. Cook and stir over medium heat for 2 minutes. Add mushrooms. Cook and stir 5 minutes. Add red pepper and peas. Cover and reduce heat to low. Cook 6 minutes.
Meanwhile, remove and discard rind from the Brie. Chop into small pieces. Reserve 1/3 cup firmer Brie pieces for garnish.
Add vegetables to the wheat berry mixture. Stir in Brie and parsley until cheese melts. Garnish with reserved Brie and serve. Makes 6 cups.
Stovetop and baked casseroles often rely on heavy cream or milk to provide a rich consistency, but the depth of flavor can be enhanced - and the dish transformed from the expected to the extraordinary - simply by substituting a rich specialty cheese like Ile de France Le Brie. Dubbed "The King of Cheese" and named the "Best Brie in the Supermarket" by Food & Wine magazine, Ile de France Brie adds a smooth, buttery texture that cannot be achieved with other dairy products. What's more, its earthy mushroomy flavor accents rustic ingredients like pastas, rices and potatoes.