I purchased a bag of wholewheat berries by mistake. Either I picked up
the wrong bag (think I was grabbing wheat germ) or I got the two mixed
up in my mind. I bought the bag planning to use it when I make
granola. The berries are hard, and I figure if I put them in my
granola which I bake they will even become harder. Are berries the
actual grain, and I could cook them like cereal, and once they are
softened I could put them in the granola without them getting hard
again. Is there another use, other than just adding them to something
like meat loaf or other cassaroles.

Thanks

Tom

wrote:
> I purchased a bag of wholewheat berries by mistake. Either I picked up
> the wrong bag (think I was grabbing wheat germ) or I got the two mixed
> up in my mind. I bought the bag planning to use it when I make
> granola. The berries are hard, and I figure if I put them in my
> granola which I bake they will even become harder. Are berries the
> actual grain, and I could cook them like cereal, and once they are
> softened I could put them in the granola without them getting hard
> again. Is there another use, other than just adding them to something
> like meat loaf or other cassaroles.


You can cook the wheat berries like rice, but they take even longer to
absorb the water. I've never tried them in a pressure cooker, but I
think the method would work well.


I've just consulted Laurel's Kitchen. It says 3 cups of water for 2 cup
of wheat berries. Bring to a boil, then lower to a simmer for 2 hours.
Yield 2 2/3 cups.


They can be sprouted or added to bread or soup.


--Lia

wrote:
> I purchased a bag of wholewheat berries by mistake. Either I picked up
> the wrong bag (think I was grabbing wheat germ) or I got the two mixed
> up in my mind. I bought the bag planning to use it when I make
> granola. The berries are hard, and I figure if I put them in my
> granola which I bake they will even become harder. Are berries the
> actual grain, and I could cook them like cereal, and once they are
> softened I could put them in the granola without them getting hard
> again. Is there another use, other than just adding them to something
> like meat loaf or other cassaroles.

I pressure-cook them. 1 cup wheatberries, 3 cups water, 35-45 minutes.
One of my dishes on the rfc website is my wheatberry salad:

http://www.recfoodcooking.com/sigs/S...y%20Salad.html

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Julia Altshuler wrote:
>
>
> You can cook the wheat berries like rice, but they take even longer to
> absorb the water. I've never tried them in a pressure cooker, but I
> think the method would work well.
>
> I've just consulted Laurel's Kitchen. It says 3 cups of water for 2 cup
> of wheat berries. Bring to a boil, then lower to a simmer for 2 hours.
> Yield 2 2/3 cups.

I believe the last time I cooked them, it was for 3 hours.
It really takes a lot of time to make them tender, though
once cooked they can be quite nice. Good in salad.

I soak them for two days, changing the water twice a day,
then cook them for about 90 minutes. I keep a tea kettle
near-boiling to add water as the absorb it.

I am at sea level. I do not own a pressure cooker, if I did
I'd probably consider using it in this case.

Steve

Serene wrote:

>> I purchased a bag of wholewheat berries by mistake. Either I picked up
>> the wrong bag (think I was grabbing wheat germ) or I got the two mixed
>> up in my mind. I bought the bag planning to use it when I make
>> granola. The berries are hard, and I figure if I put them in my
>> granola which I bake they will even become harder. Are berries the
>> actual grain, and I could cook them like cereal, and once they are
>> softened I could put them in the granola without them getting hard
>> again. Is there another use, other than just adding them to something
>> like meat loaf or other cassaroles.
>
> I pressure-cook them. 1 cup wheatberries, 3 cups water, 35-45 minutes. One
> of my dishes on the rfc website is my wheatberry salad:
>
> http://www.recfoodcooking.com/sigs/S...y%20Salad.html


I like wheatberries. The trick is to cook them so that they're plump and
tender but not exploded. I think cooking them for a long time at a
temperature below boiling is the most foolproof method.

One thing nobody's mentioned is that the water you use to cook the wheat
berries takes on a nice flavor. After I've cooked the wheat berries I like
to add a little sugar to it and use it like barley water.

Bob

Ranée at Arabian Knits wrote:
> They are the actual grain, they soften nicely with cooking. We buy
> wheat to grind into flour.

So do we, and for grain salads, and to just cook as a hot grain.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

"Ranée at Arabian Knits" wrote:
>
> They are the actual grain, they soften nicely with cooking. We buy
> wheat to grind into flour.

It takes what, about 3 hours of boiling to soften them?

Mark Thorson wrote:
> "Ranée at Arabian Knits" wrote:
>> They are the actual grain, they soften nicely with cooking. We buy
>> wheat to grind into flour.
>
> It takes what, about 3 hours of boiling to soften them?

Or 35 minutes in the pressure cooker, which is the way I do them.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory