3 Different Ways to Cook Wheat Berries
Cooked wheat may be bagged and stored in the refrigerator for at least a week or in
the freezer for months.
Stovetop Wheat Berries
1 cup wheat berries
4 cups water
Boil for 60-70 minutes, topping with water as needed. You can reduce cooking time to 50-60 minutes if you pre-soak your wheat overnight (you can boil them in the same water you soaked them in). Drain after cooking, when wheat is tender.
Crockpot Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.
Pressure Cooker Wheat Berries
by Alton Brown
2 cups wheat berries
4 cups water
2 TBSP salt
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.
the freezer for months.
Stovetop Wheat Berries
1 cup wheat berries
4 cups water
Boil for 60-70 minutes, topping with water as needed. You can reduce cooking time to 50-60 minutes if you pre-soak your wheat overnight (you can boil them in the same water you soaked them in). Drain after cooking, when wheat is tender.
Crockpot Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.
Pressure Cooker Wheat Berries
by Alton Brown
2 cups wheat berries
4 cups water
2 TBSP salt
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.
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