Wheat Berries practical ideas

July 9, 2007

Wheat Berries practical ideas

By Sue Watt, Tucson CSA 

They cook faster if at least soaked overnight like you do beans, like pinto beans. They are even healthier if you sprout them a little. I soak them overnight then sprout them about 24 hours. It has been harder with this real hot weather to keep them from spoiling, it is no problem with cooler weather or if your house is below about 85 degrees instead of 90 or hotter like mine. If they are growing too fast for your time schedule you can slow them down by putting them in the refrigerator but they do continue to grow slowly there. I am experimenting to see if I can do the whole sprouting in the refrigerator because the hot weather now is making it hard to keep them from spoiling even with rinsing them. The longer you sprout them they become sweeter and less starchy, but if you let them grow too long they are tough and stringy. At first they will just have a little white spot at one end, by the time the root is about as long as the grain of wheat itself they are the best to me.

Here are two ways to cook them after sprouting. One is to preheat a good thermos bottle with hot water. Then pour out that water and fill again with the sprouted (or maybe just soaked overnight) wheat. Fill with boiling hot water. You can do about 1/3 of the bottle with wheat and the rest water. This can then set overnight or even 24 hours if you have a good thermos that says it keeps things hot 24 hours. Then it is all ready to eat. It puffs up nice and has a chewy texture. Then you can eat it like a hot cereal, put it in a salad like taboli, or add spices and cooked vegetables to use it like a main dish.

I find the whole grain kind of chewy so my favorite way is to grind it. I started with one cup, dry wheat. After sprouting it I put this raw wheat in a blender with two cups water. I blend it for 30 seconds (I do it 10 seconds at a time) at the speed marked “grinding.” In other words if you have a choice use a slower speed not “liquefying.” Then I put the ground wheat in a small (1 and a half quart) crock pot on low for overnight. This is an easy way to cook them.

1. Wheat Curry
Take the above wheat that is ground and cooked. Add sauteed onions, lemon juice, salt, curry powder and olive oil or other good oil. For one serving I use about 2/3 cup of wheat, 2 teaspoons of lemon juice, 1 teaspoon curry powder, and one teaspoon oil.

2. Carob Mint Dessert Wheat
Take the above wheat that is ground and cooked. For about 2/3cup wheat add about 1 teaspoon raw carob powder, 6 drops stevia or a little honey. You do not need a lot of sweetners as carob is rather sweet, and one drop of mint essential oil. I do not know how much of regular mint flavoring as what I use is essential mint oil from Young Living Company; it is very strong. You can also add to this some cinnamon and some tahini (sesame seed butter) or a little olive oil. If you eat milk products I would think a little cream or even goat cheese would be good in it too, but I have never tried it. This is a healthy high fiber dessert.

3. Chili con Wheattie
Saute onions and garlic in a little oil. Add precooked pinto or other beans about1/2 to 1/3 the amount of wheat you are using. Add chili powder or fresh chili. Tear up corn tortillas and add with the above wheat that is ground and cooked. Cook until heated through.

4. Wheat dessert for breakfast
Take the above wheat that is ground and cooked. Add chopped dates, raisins and nuts or sunflower seeds. A little maple syrup is good. You can serve it hot or cold.

5. Wheat sprouts omelet
For this use raw wheat spouts that are sprouted long enough be crispier not hard. SauteEonion then adds the wheat sprout for a short time. Add the beaten eggs (TSA eggs are great) and either stir like a scrambled egg or let sit and turn like an omelet. If you add sprouted pre-cooked lentils when you add the eggs that is also delicious, but that maybe too many ingredients that we don’t get in our shares.

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