Cooking Wheat Berries

April 1, 2009

Cooking Wheat Berries

Sara Jones, Tucson CSA

Wheat berries take a bit of patience and planning to cook, but the
cooked berries store well, so I like to make a big batch for easy
use later in the week. If you can, soak them
overnight – it will reduce their long cooking time. Also, see our
website for information on sprouting wheat berries, which some
people prefer to do before cooking, as well.

-Place soaked, sprouted or dry wheat berries in a medium pot
with lots of water, like you were cooking pasta.

-Bring water to a boil, then lower heat to a simmer.

-Cook until wheat berries are al dente (they will still be slightly
chewy) and drain. This could take up to an hour and 15

-Cool berries then store in the refrigerator for up to 5 days.
You can also cook wheat berries in a crock pot, as you would
beans. I’ve found they take about 6 hours on the lowest setting.

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