Basic Cooked Wheat Berries
Fresh Ingredients
- None
Storage Ingredients
- 4 c. raw whole wheat
- 10 c. water
- 1 T. salt
Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.
Once you have a small supply of cooked wheat berries prepared, try experimenting with adding a cup to your favorite soups, chicken salads, or casseroles. When combined with regular white rice it makes a very simple—but healthy—pilaf.
October 15th, 2008 at 12:06 am
Leisa,
So when we cook the wheat in the crockpot, do we cook it low or high?
We did the salsa, it was great!! Made some additional variations for the “boys” and they are exceptionally impressed.
Thank you, thank you, THANK YOU!!!
W
October 15th, 2008 at 2:30 pm
Hi Wendy! I’m so glad to hear from you! Cook the wheat in the crockpot on low if you’re planning to let it cook all night. If you’re cooking the wheat during the day set the temperature on high. If you’re in a hurry, just simmer the wheat on the stove for at least an hour, like you would for rice but with more water and more time. You’ll see that wheat is really easy to cook and very durable. I’m a BAD cook and I’ve never messed up the wheat berries…and I’ve had zillions of chances.
Glad that you enjoyed the wheat and bean salsa/salad recipe. I’ve served it to numerous Stakes and people always seem to love it. My daughter wants me to make it every week. My friend, Linda, adds chunks of fresh avocado to the recipe. Nothin’ wrong with that! Tell me about the changes you made. Liesa
November 17th, 2008 at 10:04 am
Hi Liesa,
I’ve always maintained my 3month supply well and am just now starting to store the longer term items. I have a wheat question. When you refer to wheat berries, are you using whole wheat kernels or cracked wheat? And what kind of wheat? I see different varieties and don’t know which is preferable. We’re still getting the basics down…
November 17th, 2008 at 11:42 am
Hey! Thanks for asking. Yes, when I refer to wheat berries I am using the whole wheat kernel and not cracked wheat. I purchase two varieties of wheat for my family: Hard Red Winter Wheat and Hard White (Winter?) Wheat. I’m not an expert on all the different varieties. I choose these two because they are sold at the Home Canning Centers. I’m banking that the Church has done its homework. My family prefers white wheat for bread. I don’t think anyone can tell the difference between white or red wheat when it’s used in a recipe as cooked whole wheat berries. Good job on getting your long-term supply organized!
January 24th, 2009 at 6:23 pm
Use one cup of the cooked wheat berries with a container of low calorie cool whip, one can of crushed pineapple with the juice and one package of low fat vanilla pudding powder and you have a wheat berry salad that tastes like dessert.
January 25th, 2009 at 10:01 pm
Thank you Shirley! This is a nice addition to the recipes. I appreciate you sharing a good idea. I bet most people would assume that the wheat was chopped nuts. Covert dining! I love it!
July 6th, 2009 at 9:12 pm
Hello there. What is the yield for the quantities listed? I’m a single person and want to try this but am thinking about cutting the quantity in half…Thanks!
July 6th, 2009 at 10:49 pm
Hey Leslie, I’m glad you asked. This recipe will yield 12 cups of cooked whole wheat berries. You can easily cut the recipe in half or even quarter it. Something that I like to do is cook the full amount and then divide the 12 cups into 4 ziplock baggies, with 3 cups in each. Then I toss them in the freezer for later use. All it takes is a minute, or two, in the microwave and the wheat berries are loosened and ready to be added to recipes. Just a thought. You could of course divide them into smaller amounts in each baggie, maybe only 1 cup each, if that makes more sense. Best of luck!
July 28th, 2009 at 11:39 am
Leisa, I heard you speak and was very impressed. I would like to set up a time/date for you to speak at a Stake RS Meeting (possibly 3 stakes combined). I look forward to hearing from you.
July 28th, 2009 at 8:49 pm
Hey Karen! Where did you hear me speak? I would love to schedule a date to give a presentation to your group. Send me your location and ideas for dates that work for you and I’ll get right on it. It may be easiest if you go to the contact section, or maybe it’s called something like schedule a presentation. Funny, I can’t remember. I think you’ll find it. Hope to hear from you soon and thank you for the invitation! Liesa
September 3rd, 2009 at 7:52 am
Hi Leisa, I came across your website a little while back, and absolutely love it! I was wondering though if you could do the same with cracked wheat? I have some that I want to use up. I was also wondering how to add it to my bread? Is cooked or dry better? Thanks again for sharing your knowledge and experience with others!
October 10th, 2010 at 6:22 am
Hi Leisa, I attended your presentation yesterday (10/9/10) It was great!!! I cooked the wheat berries last night in the crockpot. When I got up I put them on a baking sheet to cool. The best part is I tried some in a bowl with some milk, brown sugar and cinnamon. It’s very delicious. I will make some chili today and add some to the recipe. Thanks again for sharing.
October 10th, 2010 at 7:10 pm
Thanks Marleen! I’m so happy to hear of your recent conversion to wheat berries. Yummy, right? You’ll have to tell me the details of your presentation. Who? What? Where?
Best! Liesa
October 10th, 2010 at 7:16 pm
Claudia, I’m only a year and one month late in replying to your comment. Nice. And it’s not great news…
The best I can tell you from my limited, truly limited, experience is that I suggest using the cracked wheat for cereal. I think it would be too mushy/mealy to use in most of the wheat dinner dishes I make. If you add it to bread I THINK it would have to be pre-cooked or it seems like it would be a tooth cracker. Sorry to be so slow in getting back to you. Clearly, not worth the wait, but thank you for saying hello!
March 26th, 2011 at 3:16 pm
I am new at this food storage business and was wondering do you have a recipe book for cooking long storage items?
March 26th, 2011 at 3:39 pm
Welcome Linda! You’ve made my day!
My book has recipes for cooking wheat and dried beans.
Take courage that the basic instruction for cooking all long term storage items is, “just add water”! Yup. It’s really that easy. You add water and then you cook them. The specific instructions on how much water and how long they cook can be found on the cans, or packages, on on line. If you type in anything like “cooking rice” or “cooking instant potatoes” or “cooking macaroni” you will get piles and piles of information and specific recipes. Have fun! You’re going to love this adventure! Please let me know if I can help in any way.
January 24th, 2012 at 3:38 pm
While I am not entirely new to food storage, there have been certain areas that I am totally clueless in. But, in response to Claudia’s question on cracked wheat…an excellent way to use up your cracked wheat is to put it into your ground beef before you brown it. It will take on the flavors that you season your meat with and it is a great extender. My family’s favorite is the Navajo Tacos. I also use it for sloppy joes, hamburger stew, lentil burgers, lasagna, homemade meat sauce and shepherds pie.
I am so glad I have stumbled across your site. Here in my area, the wards and steaks don’t seem to be too eager to help one another when it comes to food storage. I have been “some what” getting my food storage together for over 20 years and my obstacle has been that I … 1. Have not had an experienced person to tell me how, or show me ..”The Basics”. And 2. The instructions on the cans are at best, barely enough to even get you started.
Thank you! I have really been digging in and learning more and your site has given me a huge boost in confidence.
}
January 24th, 2012 at 8:57 pm
Sally! Thanks so much for sharing your suggestions for cracked wheat. I do similar things with cooked (whole) wheat berries. You’re completely right about wheat, whole or cracked, being a “great extender”.
I’m really happy to hear that the site has been helpful. Once you have the basics, like maybe a one year supply of long-term storage items and a three month supply of things you normally use in meals, you’ll experience such a wonderful feeling of peace. You’ll also be in a much better place to ask, in prayer, for further guidance/specifics on what steps you should next take. Line upon line!