Wheat berries! Oh, yeah, I bought those some time ago to try them. I never got around to making them and they ended up at the bottom of the pile in the basket and were completely overlooked to the point that I didn't even remember what they were. I almost tossed them back into the basket, then I decided now is as good of a time as any to try them.
I learned at www.thekitchn.com that like most other grains, wheat berries are made with a 2:1 ratio of water to grain. I made the wheat berries the same way I make brown rice on the stove top, except with a longer cooking time. I start by rinsing the wheat berries, then combining the water and wheat berries in a pot, bringing the water to a boil, covering the pot, reducing the heat to low, and letting the wheat berries cook on low for a full hour. The wheat berries were very chewy and much of the water had not yet been absorbed. I continued cooking them for another 15-20 minutes and they softened considerably. Some recipes called for soaking the wheat berries overnight, which reduces the cooking time.
The wheat berries are delicious! They have a sweet, nutty taste, which can be enhanced even more by toasting the wheat berries in a 375 °F oven for about 10 minutes before cooking them. I did not toast them first today because I wanted to taste the basic wheat berries. Once cooked, I prepared it as a hot cereal by mixing in cinnamon and unsweetened soy milk, then topping it with sunflower seeds and slivered almonds. It was so incredibly good and a refreshing change!
Wheat berries are whole grains that are low in calories and fat, and are rich in protein, fiber, vitamins B1 and B3, magnesium, phosphorous, copper, manganese, and selenium. The fiber helps lower cholesterol and blood sugar levels, control weight, and keeps you regular. Try adding wheat berries to salads or soups, as a side dish, or as a cereal. I’m glad I tried them today!