Wheat Berries

by Karolee Talbot

Cooking Method #1:
Use a wide mouth stainless steel thermos to 'cook' the wheat in. (lg. or sm.-just depends on how much you want to cook)
Fill thermos approximately 1/3 full of dry wheat (whole).
Bring enough water to a boil to finish filling up the thermos. Pour the water over the dry wheat. Put the lid on the thermos and let it sit for 8-12 hours, or overnight.
In the morning your wheat will be cooked!
1/2 tsp. salt is optional, but I like it better without.

I cooked 1/3 cup dry wheat in a large wide mouth thermos and it expanded to fill up the entire thermos.

Cooking Method #2:
Use a slow cooker.
Put 4 cups of dry wheat, 10 cups of water, and 1 T. salt (optional) in a slow cooker.
Cover and cook on low 8-12 hours, or overnight.

This would expand to be a lot of wheat berries!!

Cooking Method #3:
Soak 1 cup wheat overnight.
Add 2 cups water and 1/2 tsp. salt (optional)
Cook on low on top of the stove for approximately 2 hours.

How to use, and get your family used to eating whole wheat:
-Serve as cereal with sweetner and milk. Add fruit if desired.
-Add a few spoonfuls to about and casserole, hamburger, or tuna mixture, salad, chili. Can substitute wheat for some of the rice or some of the noodles. A little will will hardly be noticed, and you can gradually add more as the family gets used to it.

Cooked wheat berries will keep for approximately one week in the fridge.
Cooked wheat berries will keep for months in the freezer.