Wheat Berries

Wheat berries is what you get when you cook the whole wheat kernel.

They can make great additions to all sorts of dishes - toss them in salads, add them to your homemade bread dough, puree them and use to thicken gravies and sauces, etc.

You can pop them (just like popcorn... I'll have to post on that one later).

And of course you can smother hot berries with honey and fruit for a healthy hot cereal.

Depending on what you are going to be using it for, and how soon you need it, there are two methods that I use to cook them - 1 hour or overnight.

1 Hour Wheat Berries

2 c. hard red or white wheat

7 c. water

1 tsp. salt

Rinse wheat in a colander.

Place wheat in large heavy saucepan and add water and salt.

Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally.

Drain.

To serve hot, use immediately.

To store: cover and refrigerate or freeze.

Makes about 4 1/2 cups cook wheat berries.

Overnight Wheat Berries

2 c. hard red or white wheat

water

1 tsp. salt

Rinse wheat in a colander.

Place wheat and salt in a large saucepan and cover with an inch or two of water.

Put lid on saucepan and bring to a boil.

Once boiling, turn heat off.

Leave pan on hot unit with the lid on and let it sit overnight (6-10 hours).

To reheat in the morning just turn the unit back on until heated through.

Drain and serve.