Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Wheatberries

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

What is it?

Consisting of whole kernels of the wheat plant, minus the hull, wheatberries have a nutty flavor and resilient texture that many people adore. Cooked wheatberries also add substance and texture to soups, stews, and even salads.

How to choose:

Ranging from tan to reddish brown, wheatberries are either hard or soft. You’ll most likely find hard wheatberries (in natural-foods stores and some specialty markets and supermarkets), but often they’re not labeled either way. The two forms are interchangeable in recipes, but soft wheatberries cook much faster, so be sure to start checking for doneness early.

How to prep:

To intensify their nutty flavor, you can toast dry wheatberries in a skillet for about 5 minutes. Soak the grains (toasted or not) in water for a few hours or overnight to shorten their lengthy cooking time. To cook, use 1 part wheatberries to about 6 parts liquid. Bring to a boil and simmer until tender but still a bit chewy. Cooking time for soaked wheatberries ranges from 25 to 50 minutes; unsoaked, they’ll need 50 to 90 minutes. They’ll split and turn mushy if overcooked, so start testing early.

How to store:

Store dried wheatberries in a cool dry place for up to a few months. Cooked and drained wheatberries will hold for several days in the refrigerator. They can also be frozen for a few months; to thaw, run hot tap water over them in a colander and drain very well.

Click here to purchase

Comments

Leave a Comment

Comments

Show More

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks