Best 4 Basic Cooked Wheat Berries Recipes
In the realm of whole grains, cooked wheat berries stand out as a culinary treasure, offering a delightful combination of nutty flavor and chewy texture. Versatile and nutrient-rich, they are a culinary canvas waiting to be explored, ready to transform into a symphony of flavors and textures when prepared with the right techniques and ingredients. Discover the art of cooking basic cooked wheat berries and embark on a culinary journey that will unlock their full potential, turning them into delectable side dishes, hearty salads, and wholesome additions to soups and stews.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC COOKED WHEAT BERRIES
A very chewy grain that can be cooked on the stove top or in a slow cooker. Cooked berries can be stored in the fridge for two days or in the freezer for a month. No you do not need to pre-soak. While toasting can be skipped we feel it improves the flavor.
Provided by Debbwl
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place washed berries in a large frying pan over medium heat. Cook shaking the pan for around 3 to 5 minutes. Till they start to pop. Being careful not to over cook or burn.
- Stovetop: Combine water and wheat in a saucepan. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft and chewy, approximately 1 to 1 1/2 hours.
- Slow Cooker: Combine water and wheat in a slow cooker. Cook on low for 8 to 10 hours.
BASIC COOKED WHEAT BERRIES
Steps:
- Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.
BREAKFAST WHEAT BERRIES
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that's the way I prefer to serve this). Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- The night before, combine wheat berries, 1 quart of the water and salt and bring to a boil in a saucepan. Reduce heat, cover and simmer 1 hour. Remove from heat, stir in the honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and raisins or dried fruit. Cover and leave overnight (or for 5 to 6 hours).
- In the morning, add remaining cup of water to the wheat berries and bring to a simmer. Cook 30 to 45 minutes, stirring often, until berries are soft and splayed at one end. There should be some liquid surrounding the wheat berries (add more water if necessary). Taste and add more sweetener if desired.
- Serve on their own with some of the liquid in the saucepan (stir in some milk if desired), or spoon about 1/3 cup yogurt into bowls and top with a generous spoonful of the berries, with some of the sweet broth. Top with a handful of chopped nuts and a few pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 591 milligrams, Sugar 17 grams
HOW TO COOK WHEAT BERRIES (NO SOAKING REQUIRED)
Recipe found on EatingWell.com. No soak required, so no need to plan ahead!!! Worked perfectly for me. They state that you can keep the cooked wheat berries in the fridge for 2 days or you can freeze them for up to one month.
Provided by januarybride
Categories Grains
Time 1h5m
Yield 4 1/2 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Sort through wheat berries carefully, discarding any stones.
- Rinse well under cool running water and place in a large heavy saucepan.
- Add water and salt (and veggie bouillon if using.
- 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, let them cool and use in your favorite wheat berry salad!
Tips:
- Soak the wheat berries: Soaking the wheat berries overnight or for at least 8 hours helps to soften them and reduce the cooking time.
- Use a large pot: Wheat berries expand as they cook, so make sure to use a large pot to prevent them from boiling over.
- Bring to a boil, then simmer: Bring the wheat berries to a boil, then reduce the heat to low and simmer for 30-45 minutes, or until they are tender but still have a slight bite to them.
- Drain and rinse: Once the wheat berries are cooked, drain them in a colander and rinse them with cold water.
- Use cooked wheat berries in a variety of dishes: Wheat berries can be used in salads, soups, stews, casseroles, pilafs, and more. They are a versatile and nutritious grain that can be enjoyed in many different ways.
Conclusion:
Wheat berries are a healthy and versatile grain that can be used in a variety of dishes. They are a good source of fiber, protein, and vitamins and minerals. Cooking wheat berries is easy, and it can be done in a variety of ways. With a little planning, you can enjoy delicious and nutritious wheat berries all week long.
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