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.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.
- 2 cups hard red winter-wheat berries (see tip)
- 7 cups cold water
- 1 teaspoon salt
Sort through the wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add the water and salt.
Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, follow the make-ahead instructions.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
151 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 265mg sodium; 29g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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