Wheat berries do take a while to cook, maybe half an hour, maybe 45 minutes, sometimes even longer, but you can cook a lot of it and keep it in the refrigerator and heat up a little bit at a time as you need it. Once the wheat berries are cooked, top with sesame oil, scallions and soy sauce. Try it for breakfast when cold cereal and toast aren’t warming your heart.
Ingredients
- 1 ½ cups wheat berries
- Salt
- 1 tablespoon toasted sesame oil, or to taste
- 2 tablespoons soy sauce, or to taste
- ½ cup trimmed and chopped scallions
- Nutritional Information
Nutritional analysis per serving (4 servings)
249 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 0 grams sugars; 7 grams protein; 443 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a 4- to 6-cup saucepan, combine wheat berries with a large pinch of salt and enough water to cover them by at least an inch. Bring to a boil and adjust heat so mixture bubbles gently.
- Cook, stirring occasionally, until wheat berries are tender, about 35 to 45 minutes. Add boiling water as necessary to keep wheat berries covered and to keep them from drying out as they swell and become tender. Wheat berries are done when tender with a slight bite to them; ideally you will have cooked out all the water at about the same time they are tender, but if any remains, strain them. (At this point you can drain berries and refrigerate for up to a few days, then reheat when ready to serve.)
- Fluff wheat berries with a fork and toss with sesame oil. To serve, drizzle with soy sauce and garnish with scallions.
45 minutes
Dining and Cooking