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!
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Haris Op
op90@hotmail.comOverall, I was disappointed with this recipe.
anum malik ashraf
ashraf@gmail.comI'm not sure what I did wrong, but these wheat berries turned out mushy.
Md Tisan
md@yahoo.comI followed the recipe exactly, but my wheat berries never softened.
Prisckila Hepenitus
p-hepenitus@gmail.comThese wheat berries were a little too chewy for my taste.
Bhutto Khan
b@yahoo.comI'm so glad I found this recipe. Wheat berries are now a staple in my kitchen.
Emie
emie37@hotmail.comWheat berries are a great source of fiber and protein. They're also very affordable.
sanjana_ tahura
sanjana_tahura39@gmail.comI love the nutty flavor of wheat berries. They're so versatile, and I can use them in so many different dishes.
Md Fozor
fozor@yahoo.comThese wheat berries were a great addition to my soup. They added a nice chewy texture and a nutty flavor.
Mukesh Yadav
yadav-mukesh76@yahoo.comI've been cooking wheat berries for years, and this is the best recipe I've found. The no-soak method is a real time-saver, and the berries always come out perfectly cooked.
Marianne Leone
marianne_l92@hotmail.comThis is the first time I've cooked wheat berries, and I was pleasantly surprised at how easy it was! I didn't have to soak them overnight, and they cooked in less than an hour. The result was a delicious, nutty grain that was perfect for my salad.