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Cooked Wheat Berries

March/April 2007

Your rating: None Average: 4.1 (130 votes)

Contrary to popular belief, wheat berries do not require an overnight soak before cooking. Simply boil them for 1 hour to soften the kernels, which will produce their characteristically chewy texture.



READER'S COMMENT:
"I cook this in a black and decker steamer (2.5 cups wheat berries and fill the bowl with water to the top). I don't add salt or broth re: sodium. I turn on the steamer for 75 minutes and it cooks like rice, comes out perfectly, not mushy...
Cooked Wheat Berries Recipe

7 Reviews for Cooked Wheat Berries

03/19/2013
Anonymous
Cooking method can be shorter

I eat wheat berries (often combined with oat groats) for breakfast, seasoned with just a few dried cranberries and a teaspoon of sunflower seeds. I put 3 or 4 cups in a 4.5 qt. Le Creuset pot with plenty of water, bring them to a boil, and then simmer for 30 to 40 minutes. They come out chewy but not too firm. I drain in a colander and rinse with cool water, keep about 1/3 in the fridge for the next week and freeze the rest for later.

Comments
06/13/2012
Anonymous
Another way to spice wheatberries up

If you are looking for a creative twist on wheat berries, try this recipe-- I worked at an organic, local coffee shop and bakery and we served this salad in bulk. It's great for something new and also great to bring to a potluck.

Sliceup some spring onions and carrots and adding them to your cooked berries. Then add equal parts miso paste (yellow or red), olive oil, and water plus some honey (1 Tbsp for each cup of the other ingredients). Finally toss in rice wine vinegar/ mirin (half the amount of honey you used) and you'll have an amazing wheat berry salad!

Good directions
Comments (1)

3 comments

 
kduell40 wrote 2 years 6 weeks ago

I'm pretty good at winging

I'm pretty good at winging things so I'm going to try this, but would sure love to have more specific amounts.

12/01/2011
Anonymous

I cook ahead & reheat for a quick breakfast cereal, adding a little brown sugar.

Comments
02/15/2011
Easy to make, yummy and good for you - sold.

I made these for the first time last night - so easy and yummy. I put them in the fridge and plan to use them in veggie chili and soup I'll make tonight! Definitely worth making ahead and saving in the fridge/freezer. I'll probably start using wheatberries instead of rice in a lot of recipes. A new big fan!

Comments
09/07/2010
Anonymous

I cook this in a black and decker steamer (2.5 cups wheat berries and fill the bowl with water to the top). I don't add salt or broth re: sodium. I turn on the steamer for 75 minutes and it cooks like rice, comes out perfectly, not mushy. I freeze in 1 - 2 cup vaccum packs for up to a year. I use in everything I cook, soups, stew, stirfries, breakfast cereal with oatmeal, and sprinkled on salads. Great way to get a whole grain with fiber and nutrition on a daily basis.

Comments (2)

3 comments

Anonymous wrote 22 weeks 5 days ago

thanks so much

thanks so much

Anonymous wrote 1 year 47 weeks ago

Two years later I use your

Two years later I use your suggestion. It worked wonderfully. Thank You!!

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