I like wheat berries, those golden-brown, rice-like kernels of wheat which become plump and chewy when simmered in liquid. Rich in vitamins and fiber, they’re often favored as cereal, but they can be added to a wide range of foods, including cookies, muffins, cakes, breads, pancakes, casseroles and salads. Look for them in health food stores.
Once wheat berries are cooked and softened, they can be stored in the refrigerator for five days or frozen for up to one month.
To cook them, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, then reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. You’ll have about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags.