Whole Wheat

April 25, 2010

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.

Slow Cooker Method
4 c whole wheat kernels
10 c water
1 T salt
Spray slow cooker with no-stick spray. Add wheat, water, and salt. Cook on low 8-10 hours. Yield: about 12 cups.
Pressure Cooker Method

2 c whole wheat kernels
6 1/2 c water
1 T butter or oil (necessary to prevent foaming)
Cook on high pressure for 30 minutes, followed by natural pressure release for 10 minutes, followed by quick pressure release. Drain excess water. Yield: about 6 cups.
In 40 quick minutes, you have perfect, delicious, healthy whole wheat berries!
Cooked Whole Wheat stores in the fridge for a week, or in the freezer for about 6 months.

Cracked Wheat

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.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!