Recipe by Debbwl
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.
Top Review by duonyte
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.
- 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)
Directions See How It's Made
- 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.