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Site by Eric Theise
Prepared wheat berries can be put to many uses. Simply dressed with oil, vinegar, salt and pepper they will stand in anywhere that you might use rice or potatoes. They can be stored in the fridge, in their cooking liquid for up to a week. Use them hot or cold.
Makes 3 cups
Prep: overnight • Cook: 45 min • Ready in: overnight + 45 min
Soak 1-cup wheat berries overnight in cold water; drain soaking water, bring 4 cups water and 1 tsp. salt to a rolling boil, toss in the soaked wheat berries and reduce the heat to simmer them for 45 minutes.
Prep: 1 hr • Cook: 45 min • Ready in: 1 hr, 45 min
Pour enough boiling water over 1 cup of wheat berries to cover them and soak for an hour. Drain the berries then simmer in boiling, salted water for 45 minutes. Drain any excess water and proceed with your recipe.
Cook: 2 hr • Ready in: 2 hr
Place 1 cup wheat berries into slow cooker with enough water to cover. Cook on high for 2 hours. Drain any excess water and proceed with your recipe.
Cook: 15 min • Ready in: 15 min
Place 1 cup wheat berries into a pressure cooker with 4 cups water. Bring to pressure and cook 15 minutes. Drain any excess water and proceed with your recipe.
Once you have the first step the rest is pure joy. The berries can go in any direction; they have an affinity for all flavor profiles. Make them rich with oils, butter and cheese, savory with chopped fresh herbs, garlic and zesty vinegars. Make them into hearty soups with beans and kale or build salads with fruits, nuts, herbs and leafy greens. They can be managed as one would a risotto or a pilaf with wonderful results.
Recipe from the Roan Mills test kitchen