Basic Cooked Wheat Berries

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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!

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Anne, I don't use a Pressure Cooker (hence, the 3-stars either. However, Crock Pots are wonderful!

Anyway, Ellie Krieger made a Wheat Berry Salad (hard type - including cooking them as follows:
"In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender."

The salad looks fabulous. Whole Foods does carry the berries (I'm hoping to find them closer to home.

I'm with you on having all the extra equipment (there just isn't enough room in my apartment - or enough money in my budget to have it all! I'd also like to see more shelf-life or serving info on all the recipes.

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These are great for breakfast warmed with a bit of milk, buttermilk, freshly ground Cinnamomum verum, and maple syrup (not corn syrup with maple flavor.
If you're going to use these in AB's tapanade or pilaf, I recommend replacing at least a cup, (though 15.5oz would be very convenient, of veggie or poultry broth. A 'garnished boquet' is also lovely.
Hey AB, any thoughts/tips/recipes on other whole grains? My whole foods in OC California sells whole kamut, spelt, barley, rye, oats and diff combos of the red/white hard/soft wheat, and buckwheat (rather distant cousins on the phylogenetic tree.

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Wheat Berries come in two varieties - Hard and Soft. I tried AB's formula with a pressure cooker and unfortunately the grain burned at the bottom, though the pressure cooker was on medium. This could have been caused by the age of the wheat berries. There are too many variables to use any "one" formula or procedure with certainty. Tomorrow, I'm attempting this again, and I'm using 2 cups of WB to 6 cups liquid in the pressure cooker. The consistency should be more custardy which is what I'm after. I'm using this as a method to cook the WB for Italian Grain Pie, Pizza Grano.

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I like simplicity and have enough pots, pans and gadgets and don't need more. Too many of AB's recipes require extra gadgets or cookware. Can you put up alternatives for cooking. I don't have a pressure cooker and don't use crockpots. How about just an old fashioned heavy pot???

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I actually have never used a pressure cooker for these.. just my crock pot, which takes longer but works fine (same ratio 1:2. You can keep these for a week in the refrigerator, and just use them in various recipes I have made sloppy joes, using wheat to stretch the servings, fried wheat (just like chinese fried rice, hamburger helper, etc... you can even roast them in the oven and toss with seasoning as croutons for salad. These things are just GREAT!

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I never found these before. A friend dropped off a can, without instructions. This is called Hard Wheat. The pressure cooker was a great way to fix them.