Wheat Berries

Wheat berries are the unprocessed seed (or kernel) of wheat. To make flour, dried wheat berries are ground in a mill. Unsifted, you will end up with whole wheat flour. White flour is ground wheat berries with the bran and germ (a.k.a. nutrition) removed. Instead of grinding these wheat berries, however, try cooking them. They make a great salad, pilaf, stuffing, casserole, salad garnish or substitute for rice. Soaking your wheat berries overnight will speed cooking and save energy. Soak them in cold water for 8 to 12 hours, change the water, then simmer them for about an hour. I like to cook them in plenty of water (say 4-5 cups of water to 1 cup wheat berries), then just drain any extra water off at the end. You'll know they are finished cooking once they've puffed up and they are no longer firm to the tooth. I have read that salted cooking water will make the berries tougher. While I haven't tested this theory myself, I just salt them at the end to be sure. One cup of dry wheat berries will make enough to serve a family of four. I like to make extra wheat berries when I cook them, say 2 dry cups, then use the extras for a second meal later in the week, or freeze half for later in the month.

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