How to Use Soft White Wheat Berries

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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
  • Colander
  • 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.

References

  • "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
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