Hard Red Spring Wheat Berries
About this Recipe
Wheat berries are a great, nutritious, flavourful substitute for rice or other grains. It's great when used as a side dish for meat, vegetables, stews or curries. It's also delicious when cooked with dried peas or beans and using a stock instead of water.
For the Pressure cooker
If you use volume measures:
For 2 cups of dry wheat (pre-soaking), add 2.5 cups water for cooking
If you weigh your food:
For 400 g of dry wheat (pre-soaking weight), add 600 g water for cooking
For the stovetop:
For 2 cups of dry wheat (pre-soaking), add 2 cups of water for cooking.
Wheat is high in protein, fibre, vitamins and minerals. When cooked, it has a nutty flavour and chewy texture.
Step by Step Instructions
Soak wheat berries overnight.
Pressure Cooker Instructions (e.g. Instant Pot):
Add water (see above ingredients for amounts).
Cook for 30 minute at high pressure.
Boil water and add wheat berries to pot. Bring temperature down and let simmer for at least 35 - 55 minutes.
To make a warm salad, add a variety of chopped herbs (parsley, tarragon, chives, sorrel, mint, cilantro), roasted vegetables (eggplant, yellow or red peppers), nuts/seeds (sunflower, flax, pumpkin) and/or raw vegetables (chopped radishes, asparagus) while the wheat berries are still warm.
Add a dressing of oil, lemon juice and season with salt and pepper to your taste.