If you're of a certain age, wheat berries are rife, rank, ridiculed with period placement.
Wheat berries: sprouted, to make hippie bread.
And frankly, that's all I can remember about wheat berries back then. Hippie bread. Way back then.
But, no thanks. Frankly, I never even made sprouted wheat bread. Back then.
Today, wheat berries are best consumed in a most loving, loved state, the way I do, most mornings.
I soak the wheat berries overnight, with a pinch of salt, and then cook them gently in the slow cooker for a few hours the next morning.
Some days the wheat berries are consumed as breakfast: covered with cut-up fruit, a dab of yogurt, a swizzle of honey. Mm. That will keep you content (digestively, for a long time) at least until lunchtime.
Other days, we use the cooked wheat berries as a sort of rough cous cous. Decorated with feta cheese, sliced cukes, herbs, chopped tomatoes, seasonings (oil, vinegar... you can see where this is going).
I love wheat berries.
Thank you, Full Belly Farm.