Unless you’re gluten-intolerant (and I hope you’re not!), wheat is so good for you! It’s nutritious, filling, and it’s delicious in recipes. It can also be used as a meat extender, giving you more bang for your buck. It’s also easy to prepare. Especially if you have a beautiful pressure cooker. (I just got one, and I LOVE it!! It’s like a super fast crockpot. With more features. It’s beautiful.)
Stove Top Method
2 c whole wheat kernels
7 c cold water
1 t salt
Place wheat berries in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse. Yield: about 4 1/2 cups.
To crack your wheat, put 1/4 to 1/2 cup of uncooked wheat berries in a blender. Pulse for 30 seconds, or until cracked. A coffee grinder also works well to crack wheat.
To cook cracked wheat, do it just like white rice. (1-2-3 method: 1 cup cracked wheat + 2 cups water = 3 cups cooked cracked wheat). Add one cup cracked wheat to boiling water, stir. Reduce heat to low and simmer covered for 15-20 minutes. Fluff and serve, or refrigerate or freeze for later use.