Monday, May 19, 2008

Berry, Berry Good to Me

Wheat berries.
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.

19 comments:

peter said...

It's amazing what good local grains in their unadulterated form can do for you; they actually have flavor, and texture, and all these other cool qualities.

I have a thing against oatmeal- especially for breakfast- but other grains (especially done a savory way, and with pickled things, like in Japan) get me excited.

And you can deny it all you want, but you're still a total hippie.

Zoomie said...

Funny, I never thought of them as "cereal." Same with rice, which I read lately makes a good breakfast cereal so I cooked some brown rice and did the same things to it that one who actually _liked_ oatmeal would do to that and it was really pretty kicky! Love wheat berries in hippie bread and the Orowheat folks make a reasonable one.

cookiecrumb said...

Peter: Oh. Totally I'm a hippie. I don't deny.
But dude, you're my inspiration. Pickles!!

Zoomie: Grains are good food. It's been a long time to figure that out, but...
And so tasty.

Jennifer Jeffrey said...

Mmm. Fat Belly Farm wheat berries are the best.

(and don't tell, but I love sprouted wheat berry bread. it's delightfully chewy.)

ilex said...

I've lately been mixing my morning oats half-and-half with buckwheat groats- gives the same full-belly effect. Takes 3 minutes in the microwave and the groats give a nice, light crunch. It's even more delicious with dried tart cherries and a spoonful of honey. MMMmmmm breakfast. Next stop, quinoa.

Heather said...

Hey, I bet it'd make a nice tabbouleh, too. Not that that's much of a stretch.

Anna Haight said...

Ohhh wheatberries! I'd forgotten all about those, and I've never had them for breakfast!

tammy said...

Wheat berries...hmmmm. I'm sure I've never had them. Thanks for bringing this to my attention.

cook eat FRET said...

i think as humans, this what we're supposed to eat. this and pork belly.

Sam said...

i tied to make brown rice for breakfast the otherday. It left me running scared for the safety of oatmeal. I wish I could buy full belly farm stuff more often...

cookiecrumb said...

Jennifer: I'll have to shop around for some sprouted wheat bread (cuz I'm not making any!). But, as a seriously delicious short-cut, just the cooked berries are a delight to eat. (But they make terrible sandwiches, heh.)

Ilex: Oats and groats. I like the idea of blending grains; merci! And... quinoa rocks.

Heather: Um. I meant to say tabbouleh (instead of cous cous). Yup.

Anna: They're so easy and really cute. They pop in your mouth!

Tammy: To get technical, I believe these are from red winter wheat... Anyhoo, I hope you find some.

ceF: Yeah, that's a square meal. mmm.

Sam: I'll bring you a sack.

limoncello said...

I've never cooked 'em - how would one proceed without benefit of a slow cooker?

As for the bread, I'd skip Oroweat (loaded with HFCS and preservatives) and go for Alvarado Street Sprouted Wheat: all natural and organic, nice local company.

dancingmorganmouse said...

Wheat berries - are they the same as grains of wheat - are you eating softened wheat (tossed with yummies)? Do tell.

cookiecrumb said...

Limoncello: You can cook 'em like rice. Drown them in a little water (2:1, like rice) and cook slowly over low heat with a lid on. Keep checking.
Hey, Alvarado! Oh, yeah, I can see their logo in my mind. Merci.

Ms. Morgan Mouse: Yes, softened wheat. Berries. Grains. Little brown nuggets, the things that get milled into flour, but with the skin still on and softened. In hot water. It's good.

Susan from Food Blogga said...

I love 'em for breakfast too. My favorite way is to drizzle some warm maple syrup on top and add a few toasted walnuts.

Stacie said...

I LOVE WHEAT BERRIES!!! So glad to see them grace your wonderful blog... I love them in salads, lots and lots of salads.... man, they are good!

cookiecrumb said...

Susan: Hooray! For a minute there I wondered if I was the only one. I'm going to try it your way next (as soon as we eat up the strawberries, that is). Walnuts. Jeez, you wouldn't have to eat for two days. :D

Stacie: You too! We just bought another bag of them at the market this morning. (The market is on the brink of going NUTS this time of year with all the fresh produce coming in; how's yer garden?)

Era said...

Oooh, number one, I'm trying this for breakfast soon. Number two, I hope that my CSA box has wheat berries in it sometime soon too!

cookiecrumb said...

Era: If you call them, I bet they'd include a bag for you! It's only $2 for two pounds... Such a GOOD deal.