Cooking Wheat Berries

May 22, 2010 in Featured, Wheat Berries by Webmaster

Preparing delicious whole foods can take time. When you do the work, make enough for several occasions to reduce the total time spent per serving. Making a larger batch of wheat berries, and storing some or all of it, can support your desire to eat wheat berries more frequently. Modern life doesn’t often afford us the time to wait 60 to 75 minutes for the whole food servings needed. Cooking larger batches and storing the excess in ways convenient for later use is highly recommended.

Cooking Wheat Berries

To make 4 or 5 cups of cooked wheat berries.


2 cups wheat berries
7 – 8 cups cold water


Place water and berries in a large heavy saucepan.

Bring to a boil, then reduce heat, cover, and simmer gently for 60 to 75 minutes, stirring occasionally until tender.

Drain any excess water.

To serve hot, use immediately.

Other Methods for Cooking Wheat Berries

Another timesaving idea is to use a pressure cooker – follow the directions for your pressure cooker.

Some people also use a slow cooker or crock pot. Again, follow the directions of the appliance.

Storing Cooked Wheat Berries

To store your cooked wheat berries, allow them to cool, cover and refrigerate for up to 6 days or freeze in sealed bags or containers for up to 4 month.

Frozen packets are especially helpful in modern fast-paced life. Scoop out the cooked wheat berries and add to soups or recipes in just a moment.

Note: Keep in mind that wheat berries that have been frozen are a little softer than the freshly cooked berries.