Prep 0 mins
Cook 1 hr 30 mins
A very chewy grain that can be cooked on the stove top or in a slow cooker. Cooked berries can be stored in the fridge for two days or in the freezer for a month. No you do not need to pre-soak. While toasting can be skipped we feel it improves the flavor.
- 1 cup wheat berries, well washed
- 2 -2 1⁄2 cups water (most the time I only need 2 cups so watch) or 2 -2 1⁄2 cups broth (most the time I only need 2 cups so watch)
- Place washed berries in a large frying pan over medium heat. Cook shaking the pan for around 3 to 5 minutes. Till they start to pop. Being careful not to over cook or burn.
- Stovetop: Combine water and wheat in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft and chewy, approximately 1 to 1 1/2 hours.
- Slow Cooker: Combine water and wheat in a slow cooker. Cook on low for 8 to 10 hours.
What a great idea - toasting the wheatberries - really adds a nice dimension of flavor. Another alternative for cooking them is the rice cooker. I love it because I do not have to sit and watch the dang things - too many burned pots in my past! I will run it through the rice cooker twice if they are a little too firm at the end of one cycle.
I am leaving off the 5th star because I am using this recipe for cooking purposes only and because it will be my first time eating these, my final decision on how good they are or not will be based just on their texture since there are no other ingredients to add flavor. I am doing the crockpot method using 2 cups of wheat berries and 2 cups veg broth and 2 cups water so we shall see in about 8 hours what the outcome will be. And you are my 1,000 recipe review on this site!!!
This was a great basic recipe to teach someone unfamiliar with wheat berries what to do with them. I used chicken stock and also needed only about 2 cups. I love the texture of them and am looking forward to finding more ways to use them.