Wheat berries are whole kernels of wheat. When ground, they become soft-textured, low-protein pastry flour. But these whole grains can be used in your recipes for a different twist from the usual rice or pasta. Look for packages of soft white wheat berries in health food stores or in larger supermarkets. Wheat berries have a pleasantly chewy texture and flavorful taste. Try cooked wheat berries as a substitute for any grain in chilled salad recipes, multigrain breads, or soups (see ref. 2)
Things You'll Need
- 4 cups water
- 2 tsp. salt
- Large stock pot
- 1 cup wheat berries
Bring the water and salt to a boil over medium-high heat in a stock pot.
Add the wheat berries to the pot and reduce the heat to medium-low, and allow the mixture to simmer.
Cover and cook the wheat berries for 2 1/2 hours or until slightly tender, yet still firm in texture.
Drain any remaining water and rinse the wheat berries in cold, running water.
Use the 3 1/2 to 4 cups of cooked wheat berries in place of rice, couscous or barley in chilled salads, soups or as an addition to multigrain breads.
- "High Flavor, Low-Fat Vegetarian Cooking"; Steve Raichlen; 1995
- "Good Eats 2: The Middle Years"; Alton Brown; 2010
- Photo Credit Jupiterimages/Photos.com/Getty Images
Difference Between Red & White Wheat
The differences between red and white wheat are not very pronounced and are based on the bran color, which contribute to the...