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.
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
STIR-FRIED VEGETABLES
A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.
Provided by Natasha Kay
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
- Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
- Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g
STIR FRIED WHEAT BERRIES
An interesting stir-fry found on the Wheat Montana website. Posted for a request, but have not made it myself. The addition of cooked chicken or beef could make it into a main dish.
Provided by Donna M.
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat wok or fry pan.
- Place a small amount of oil or stock in it.
- Add sprouted wheat and stir fry 3-4 minutes (to decrease stir fry time, steam berries first for 5 minutes).
- Add other vegetables and stir-fry another few minutes, until veggies are soft.
- Add spices to taste.
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.
WHEAT BERRIES WITH BROCCOLI
I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become tender, I figured the grains must be wheat berries. So I used what remained to make this dish, which is more like a pilaf.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h40m
Yield Serves four
Number Of Ingredients 11
Steps:
- Place the wheat berries in a bowl, and pour on enough hot water to cover by an inch. Soak for at least one hour, preferably overnight.
- Drain the wheat berries, retaining the soaking water. Add the soaking water to the stock. Add salt to taste. Place in a large saucepan, and bring to a boil. Add the broccoli, blanch for three minutes and transfer to a bowl of ice water. Allow to cool for a few minutes, then drain and set aside.
- Bring the liquid in the pan back to a boil, and add the wheat berries. Reduce the heat, cover and simmer one hour, until the wheat berries are tender. Remove from the heat, allow the grains to swell in the cooking water for 10 minutes and then drain over a bowl. You will need some of the liquid later.
- Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and rosemary. Cook, stirring, until fragrant, about one minute, then stir in the wheat berries and the broccoli and heat through. Add freshly ground pepper, taste and adjust seasoning.
- Scoop 1/4 of the cooking liquid you set aside from the bottom of the bowl, where the starch has settled. Stir into the wheat berries, along with the Parmesan and parsley. Heat through, stirring until the cheese melts, and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 1204 milligrams, Sugar 2 grams
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