It’s a little confusing to some people, but let me explain: You can cook whole grains of wheat (think of how we cook rice or barley) and eat it like that! Often wheat grains are called “wheat berries.”
We feasted on a lovely soup made with locally grown wheat berries at our Lawns to Loaves celebration. It was so popular I am sharing the recipe so you can try it at home.
Eating whole grains has multiple health benefits, and the handy thing is if you grow your own wheat and you don’t have a mill, it’s an easy way to enjoy your harvest,
Contrary to popular belief, wheat berries do not require an overnight soak before cooking. Simply boil them for 1 hour to soften the kernels, which will produce their characteristically chewy texture.
- 2 cups wheat berries
- 7 cups cold water
- 1 teaspoon salt
- Sort and rinse whaet 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 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately.
TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.
Cumin Scented Wheat-berry Lentil Soup
- 1 1/2 cups French green or brown lentils, sorted and rinsed
- 4 cups vegetable broth
- 4 cups cold water
- 3 tablespoons extra-virgin olive oil
- 3 large large carrots, finely chopped
- 1 medium red onion, diced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 cups Cooked Wheat Berries, (recipe above)
- 1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped
- 3 tablespoons lemon juice
- Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).
- Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
- When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.