Master Recipe Wheat Berries

BASIC COOKED WHEAT BERRIES

Basic Cooked Wheat Berries image

Provided by Alton Brown

Time 55m

Yield 4 cups

Number Of Ingredients 3

Ingredients

2 cups wheat berries
4 cups water
2 tablespoons salt

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.

BREAKFAST WHEAT BERRIES

Breakfast Wheat Berries image

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

Ingredients

1 cup wheat berries
5 cups water
Salt to taste
1/4 cup honey, agave syrup or brown sugar, or more to taste
1/2 to 1 teaspoon rose water, to taste
1 teaspoon ground anise or fennel seeds
3/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 cup raisins or other chopped dried fruit of choice
1/3 cup chopped walnuts, almonds, hazelnuts, or a mixture for garnish
2 cups plain low-fat yogurt (optional)
Pomegranate seeds for garnish (optional)

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

MASTER RECIPE: WHEAT BERRIES

Master Recipe: Wheat Berries image

Make and share this Master Recipe: Wheat Berries recipe from Food.com.

Provided by SharleneW

Categories Breakfast

Time 1h5m

Yield 4 1/2 cups, 9 serving(s)

Number Of Ingredients 3

Ingredients

2 cups hard red winter wheat berries
7 cups cold water
1 teaspoon salt

Steps:

Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hours, stirring occasionally. Drain and rinse.
To serve hot, use immediately.
Cover and refrigerate for up to 2 days or freeze for up to 1 month.
To store for future use, drain and spread the grains out on a baking sheet to speed cooling. You can then scoop 1- or 2-cup servings of the cooked wheat berries into seal able plastic bags and freeze them. They can be heated and served as a side dish, or you can even add frozen cooked wheat berries (without defrosting them) to soups and stews.

Nutrition Facts : Sodium 262.1

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