Wheat in its whole grain form, known as wheat berries, is characterized by short, rounded, brown-shaded kernels. After cooking, the wheat berries can be used in stuffings, casseroles, or breads.
Hard red wheat berries have a lower carbohydrate and higher gluten content than soft white spring wheat berries, making them an ideal grain for bread. After being hulled, their wheat berries’ bran, endosperm and germ layers remain intact.
Use 3 parts water to 1 part wheat; cook 2 or more hours.
- 1 cup Hard Red Wheat Berries, rinsed
- 2 ½–3 cups Water
- ½ tsp Salt
- In a saucepan, combine rinsed wheat berries, 2 ½ cups water and salt. Bring to a rolling boil, reduce heat, cover and simmer for 1 hour or until tender. Drain and set aside to cool or serve immediately.
- Place rinsed wheat berries, 2 ½ cups water and salt into a slow cooker. Cook on low for 5–6 hours or high for 3 hours. Drain excess water and serve.
- Place rinsed wheat berries, 3 cups water and salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 45 minutes. Quick release the pressure. Drain excess water and serve.