I bought some wheat berries about a month ago to show to the 3&4 year olds i was teaching about wheat and where it comes from. Afterwards i stowed it away in a sealed glass container in a dark place and forgot about it until now. I would hate to see good food go to waste, so i figured i should cook them some how. Are they still okay to eat? (i know wheat flour goes rancid qucikly) If so, i've never cooked wheat berries before (and have only really seen it in sprouted breads at the markets) so what would be the most basic recipe? After searching through the message board i see that it's often used for cold salads - is that the best use? I also see that it takes a rather long time to cook - does it grow very much in size the way that rice and other grains do? Also, (sorry for the many questions) is this something a child would enjoy? (i have a four year old who admittedly has advanced taste buds but am not sure if she would eat it.) Thanks so much for any help!
I like these, but they're pretty chewy -- a texture perhaps appreciated more by adults than kids, but it depends on the kid. It does swell as it cooks. I soak it before cooking. Wheatberries are also terrific soaked, drained, and baked into whole-grain bread.
Thanks for the help! We are trying to switch over to brown rice at home so it should make for an interesting mix with the wheatberries - and the addition of currents sound delicious!
Thanks also for the heads up on the texture! Since our little one doesn't even seem to like brown rice too much (which is why we haven't completely made the switch yet), we'll see how she takes to the wheatberries. My husband and i are sure to love it, though. I only wish i could bake bread - the last time i tried to bake a loaf it came out as hard as a rock and about as delicious as library paste! (actually, i think library paste would've tasted better.)
You could cook them for breakfast. My mom used to cook it all night in double boiler. I haven't cooked whole wheat in while, but do cook whole oats. For oats, I bring them to a boil in water (3;1 ratio), then let the pan sit covered overnight. Then in the morning I bring it to boil and simmer till tender, about another half hour.
It won't help you now, but I store mine in the freezer. As well as nuts, rices, beans, and whole grains.
My favorite wheatberry recipe so far came from The Gourmet Cookbook. You boil the wheatberries in water for an hour and drain.
You saute a minced onion (and possibly garlic?) in butter until lightly browned, then stir in the drained wheatberries and toasted pecans.
It was very good...
(By the way, this recipes used hard red wheatberries.)
thanks again everyone! i never would have known to try cooking wheatberries these ways (as most of the recipes i had seen involved "cooking them according to instructions" - which i didn't have) or that you could add toasted pecans or currants and i'm excited to try it.
The boil,soak boil method seem easy enough - i might give that a whirl. And i will definitely be storing my wheatberries in the freezer the next time.