Master Recipe: Wheat Berries
- 2 cups hard red winter wheat berries
- 7 cups cold water
- 1 teaspoon salt
- Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
- Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hours, stirring occasionally. Drain and rinse.
- To serve hot, use immediately.
- Cover and refrigerate for up to 2 days or freeze for up to 1 month.
- To store for future use, drain and spread the grains out on a baking sheet to speed cooling. You can then scoop 1- or 2-cup servings of the cooked wheat berries into seal able plastic bags and freeze them. They can be heated and served as a side dish, or you can even add frozen cooked wheat berries (without defrosting them) to soups and stews.