Whole wheat berry is basically your whole wheat that is not ground, crushed, or rolled. It is just the whole kernal.
The usual portions to cook it are 1 part wheat to 2 parts water. The wheat will triple in size when cooked. Wheat can be steamed, cooked in a crock-pot, pressure cooker, bottler soaked and many other ways.
Stove-top method
Rinse 1 Cup of wheat berries. Add 2 Cups cool water and 1 teaspoon salt . Bring to a boil and simmer for 1 hour covered. You may need to add additional water. Wheat does not need to be covered to cook it can be steamed. Steamed. Water should mostly be absorbed at the end of cooking time. Wheat will be plump, drain any excess water off. Wheat can be stored for up to 1 week in refrigerator or frozen for longer periods of time.
Some people like to soak their wheat over night in water before cooking it. It’s up to you.
Thermos Method Wheat (super easy and turns out great)
Bring 1 C dry whole kernel wheat, 1 ½ C water, and 1 tsp. salt (opt.) to a boil. Pour into a stainless steel glass-lined thermos bottle (preheat the thermos bottle with boiling water. Secure cap and lay it on it’s side. In the morning pour off any additional liquid, add butter and honey or brown sugar and serve hot.
*The cooked wheat berries can be used in many ways. Add to your
favorite soups, chili, casseroles, stews, or sandwich spreads. Use in place of rice.
*Here is a recipe using the cooked wheat that I love to make and freeze to ouse for pizza topping!
Wheat Sausage
2 cups ground cooked wheat ( not packed-grind with fine blade in food grinder)
1 ½ to2 tsp. ground sage 1 egg
¼ tsp. each onion and garlic powder 1 Tbs. Brown sugar
1 tsp beef bullion 1 Tbsp. oil
1 tsp Worcestershire sauce 1 tsp sausage seasoning
Mix all ingredients except wheat together. Fold wheat in. Drop from spoon into a frying pan with hot oil. Fry about 6-7 minutes. Freezes well after cooking and is great on pizza.
