Instructions: When I make them, all the water gets absorbed by the wheat (much like it does when making rice). If theres any left when the berries reach doneness (taste a few - they should be chewy, but not crunchy), just pour it off. Then refrigerate in a closed container and heat up as needed.

In a large saucepan, combine 1 cup wheatberries, 4 cups water, and a dash of salt. Bring to a boil and boil for 2 minutes. Remove from the heat, cover, and let sit for 1 hour. Bring to a boil again, lower heat, and simmer, covered, for one hour.

One of my favorite things to do for breakfast is to cook up a big batch of

wheatberries on the weekend, and then warm up a bowlful each morning.

With a bit of skim milk or fatfree soy milk, it tastes great, and also plugs into all those messages we got in childhood about hot cereal sticking to your ribs and giving energy throughout the day... :-)

Emily

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