Ingredients
- 5 cups whole hard red winter wheat berries (adjust the amount to accommodate the pan size and freezer storage space you have! One cup dry wheat berries yields approximately 2 cups cooked wheat berries)
- 10 cups water (adjust if necessary, using 2 cups water for every 1 cup of wheat berries)
Instructions
- Rinse and sort through wheat berries to remove any stones. In a large stock pot, combine wheat berries and water.
- Bring to a boil over high heat. Reduce heat, cover, and simmer until wheat berries are chewy-tender, about 1 hour, stirring occasionally.
- Drain any excess water and let wheat berries cool. Divide into 2 cup portion sizes and place portions in resealable bags (“sandwich” size bags work perfectly). Label and date bags then store in freezer for up to 6 months.
- Frozen wheat berries can be added directly to soups, stews, and chilis; or remove bag from freezer and thaw overnight in refrigerator for use in salads.
Find it online: https://drrania.com/recipes/wheat-berries/