This is not a photo of mine either but I uploaded it for those who are unfamiliar with wheat berry. I wasn’t introduced to wheat berry either until last month! My first attempt to cooking it was disastrous. In my infinite wisdom, I tore off the cooking instructions on the bag so I had to fish for directions online. Wheat berry is a wheat kernel composed of bran,germ, and endosperm. It is also a whole grain packed with fiber, protein and iron. You can even grow your own wheat sprouts by adding water to the wheat berries. You can learn how by referring to the link below:
These tasty sprouts are loaded with vitamin E, a cell-protecting antioxidant, and magnesium, which is good for healthy bones and muscles. The cooking preparation of wheat berry is similar as to cooking any other grains – just cook it in boiling salted water. They need 30 minutes soaking time prior to cooking them. Wheat berries can be made and eaten is many different ways. You can add cooked wheat berries to soups or stews. You can serve them as a hot side dish or in a salad. Wheat berries have nutty flavor so they’re great with fresh vegetables and dried fruit such as cherries or cranberries. Add some milk,honey, and cinnamon and they can be eaten as a cereal for breakfast. Heck, I’ve seen pudding recipes using wheat berries. I feel the wheels spinning in my head :-). On this archive, I will be providing you the basic recipe for cooking wheat berries. From there, you can let your imagination run wild. For this recipe, you will need:
- 2 cups of wheat berries
- 5 cups of cold water + 2 cups of lukewarm water
- 1 teaspoon of salt
Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place them in a shallow bowl of lukewarm water and let it soak for 30 minutes. Fill 5 cups of water in a saucepan. Add salt and bring water to a boil. Reduce heat. Add wheat berries , cover and simmer for 45 minutes or until cooked through stirring occasionally. Drain and rinse. Serve hot or cool and put aside for later use. If not using immediately, cover and refrigerate for up to 2 days or freeze for up to 1 month.
Yields approximately 4 servings