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I LOVE making salads with cooked wheat berries, but I will NEVER again cook them in any way with out first toasting them in a 350* oven or a pan on the stove top with a lid (they will pop and fly until they turn a deep toasty brown. The enhanced nutty flavor can't be beat. I toast, soak in warm water for an hour, drain and then boil for 45 minutes, no gadgets required. Same premise as a quick soak for dry beans. I also do not add salt in the cooking water because I will dress the wheat berries once cooked.

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I found this recipe WAY TOO SALTY as-written! I'm surprised that none of the other 7 reviewers have mentioned it. Perhaps it should read 2 TEASPOONS of salt rather than 2 tablespoons.

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I have cooked wheat berries and never used a pressure cooker. I have a mixture I make of brown rice, wheat, barley, wild rice, and any other grain. Have fun with it!