A Wheatberry Lesson
I buy “hard red winter wheat” (I think that’s what they’re called) at Whole Foods in the bulk foods section. Check your local health foods store – and ask if you can’t find them. Mine are 150 kcal per 1/4 cup dry. Bob’s Red Mill also makes a line, which you can order online or maybe find in a store.
A long time ago I got tired of overnight soaking and long simmers, so now I just do an abbreviated method to cook wheatberries and it seems to work just fine!
I cover them in water like you would pasta
And then bring to a boil, cover and simmer for 26 minutes. They’re pretty darn chewy, so you could give them another +10 minutes if you want them more tender, but who wants to wait that long
Drain them 90% (because they will dry out if you don’t leave a litttle water) and chomp down.
Put in tupperware, cook and use within 7-10 days or so.
I also weighed them before and after to get an accurate nutritional profile to keep in mine for portion control.
1 tablespoon = appx. 20 kcal.
1/4 cup = appx. 60 kcal.
Enjoy stirred into oatmeal and yogurt, as a cold salad with veggies, or just to chew plain