I Dare You To Eat It

Fresh Ingredients

1/2 cup orange juice

2 Granny Smith apples, cored, diced

2 tablespoons fresh mint, finely chopped

1 shallot, minced

feta cheese (optional)

Storage Ingredients

3 cups cooked wheat berries, chilled

3 tablespoons vegetable oil

2 tablespoons red wine vinegar

2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1/2 cup cashews, toasted, coarsely chopped

1 cup dried cranberries

In a small bowl, mix the vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside. To the wheat berries add apples, mint, shallots, and cranberries. Toss with the dressing to coat. Prior to serving, add the roasted cashews.

Thank you to Charlene Blackburn for this wonderful recipe!

I love it when people share their tried and true methods for using whole wheat berries. This satisfying salad is another perfect way to finally start enjoying the wheat that’s been stored in your home for years. With very little work you can create a dish that’s packed with nutrition and such a fun gourmet alternative to the usual salad selections!

Here’s the recipe I use for making five loaves of fresh whole wheat bread, on the run. Instead of using a big block of time, I can squeeze this preparation in between many other obligations, during a typically busy day. It only takes about seven minutes for each segment of the process, which means I can make bread while juggling the rest of my life.

Now, I’ve purposely held off on sharing this recipe because I have this fear that too many people already think that the ONLY way to use wheat is for baking bread and I haven’t wanted to contribute to that misconception. Don’t want to be part OF the problem. (responsible baker) Please promise that you’ll remember that wheat really can be cooked like rice and served in salads, soups, and casseroles. In fact, I suggest that it’s smart to purchase a wheat grinder only AFTER you have purchased your 3 month and year supply of food. Please invest in the food, first! Wheat grinders can be borrowed or purchased later as luxury items in your food storage.

Here we go!

1. PREPARING THE SPONGE: (Evidently, this is what the pioneer babes called it. I don’t know how it works but it makes whole wheat bread that is…spongy, like white bread. Only thing better than hot spongy  bread is that this first part of the process should only take about 7 minutes of your time.)

Grind nine cups of whole wheat kernels into flour. Mix 6 cups of fresh whole wheat flour with 5 cups of warm water.

Stir until completely blended, like thick oatmeal. I love this step. It reminds me of when I was little and did pretend cooking, mixing dirt and grass, with friends. (That came out wrong.)

Cover and allow to sit for 3 to 6 hours. This is when you get all the other stuff done on your daily list.

When you come back to the sponge, after a few hours, the gooey oatmeal mess will have magically turned into something that looks like…Flubber.

2. ADD INGREDIENTS AND MIX (So far, you’re into this 7 minutes and now you’re going to spend another 7 minutes adding the rest of the ingredients.)

First, add the sponge to your mixer. (I love my Bosch! Easily the best mommy-tool I ever bought.)

Then add:

1 tablespoon of salt

1/3 cup of oil

2/3 cup of honey

Mix for 2 minutes

Add 6 cups, more or less by 1/2 cup,  whole wheat flour to your mixer. 

Now add:

2 tablespoons of Saf-Instant yeast (people who know have told me not to substitute)

2 rounded tablespoons of Vital Wheat Gluten (magical ingredient?)

2 rounded tablespoons of potato flour (more magical ingredient)

3. COVER WITH LID AND KNEED ON MEDIUM SPEED FOR 15 MINUTES. (This time doesn’t count because YOU don’t have to do anything.) See how the dough now looks smooth and mostly pulls away from the sides of the bowl? That’s a good thing.

4. FORM INTO FIVE LOAVES AND TOSS INTO BAKING PANS. (Not even 7 minutes.)

5. COVER PANS WITH PLASTIC OR WAXED PAPER AND ALLOW DOUGH TO RISE FOR 45 MINUTES. (Change laundry, unload dishwasher, run child to lesson…you know the drill.)

6. BAKE AT 350 DEGREES FOR 30 MINUTES. COOL 5 MINUTES, REMOVE FROM PANS, AND BRUSH TOPS LIGHTLY WITH BUTTER.

HA!

Here’s a quick, easy, and full-proof recipe for cooking whole wheat berries.

1. Measure 4 cups of raw/dry whole wheat kernels.

2. Pour the dry kernels into a large slow cooker.  Add 10 cups of water and 1 tablespoon of salt.

3. Stir.

4. Cover the slow cooker with its lid, set temperature on LOW heat and cook for 10 hours or HIGH heat for 5 hours.

5. Stir the finished 12 cups of cooked whole wheat berries and spoon into 4 Ziploc bags to be stored in the freezer for later use.

It’s something that almost never happens, but we have three dinner parties in a row this weekend! I decided to prepare three recipes of the Wheat Berry Salad with Dried Apricots. It was such a great success when I served it to friends a few days ago and…desperate times call for desperate measures.

One thing I’ve learned about recipes with cooked whole wheat berries is that the flavor improves with time. Considering my crazy schedule, anything that can be prepared ahead of time is a huge advantage.The actual recipes are posted under the wheat section on the recipe page. Here’s how it works.

Start with whole wheat kernels that have been fully cooked and slightly chilled.

I try to always have frozen bags of cooked wheat berries stored in the freezer. This is an excellent way to use up and rotate wheat that’s been stored for many years. While older wheat may not perform well as flour for baking bread, it still has superior health benefits and works perfectly when cooked like rice and added to soups, salads, and casseroles.

Microwave the frozen bags of cooked wheat berries approximately 3 minutes per bag until the kernels are loosened and separated.

Gather all the other ingredients while the wheat is in the microwave.

Measure and combine all ingredients in a large mixing bowl.

 My secret ingredient is apricot jam. I think this recipe needs just a touch of added sweetness so I would suggest 1 tablespoon per recipe of either white sugar, brown sugar, honey, or apricot jam.

It only took me 30 minutes to prepare three salads for three separate dinner parties!

This is exactly why food storage makes so much sense on a daily basis. Because I have a supply of wheat on hand I can continually find new and interesting ways to serve it to my friends and family. Livin’ the dream!

Fresh Ingredients

(None!)

Storage Ingredients

1.5 cups whole wheat flour

3 tablespoons cocoa

1 teaspoon baking soda

1/2 cup white sugar

1/2 cup brown sugar

1/2 teaspoon salt

5 tablespoons oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water

Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix until smooth. Pour into a 9 inch by 9 inch baking pan, two inches deep. (The pan does not have to be greased.) Bake at 350 degrees for about 30-40 minutes. Test with a fork for doneness.

Notice that there aren’t any eggs? I have no idea how it works but this recipe makes one surprisingly moist and delicious chocolate cake. I always double the recipe and use two 8 1/2″ round pans. When the cakes are completely cooled or even slightly chilled after being refrigerated, I frost between the layers and the top only with a chocolate whipped cream frosting. Then I freeze the cake at least overnight and take it out about an hour before we’re going to serve dessert. Lizzie’s having a Birthday party tomorrow night and this is the cake she requested.

CHOCOLATE WHIPPED CREAM FROSTING

Fresh Ingredients

1 pint whipping cream

Storage Ingredients

1/3 cup cocoa

1 teaspoon vanilla

1 cup powdered sugar

Combine all ingredients and whip as for whipped cream. Refrigerate or freeze after frosting the cake.

Storage Ingredients

2 c. cooked whole wheat berries

3/4 c. Cream Of Wheat (non-instant variety)

1/2 tsp. salt

4 c. water (1-2 c. dehydrated milk powder may be added for extra creaminess and nutrition)

Bring water and salt to a boil. (Or, if using milk, bring just to a boil.) Gradually add Cream Of Wheat, stirring constantly with wire whisk until well blended. Return to a boil. Reduce heat to low; simmer, uncovered, 2-1/2 minutes or until thickened, stirring frequently. Add cooked whole wheat berries. Serve with brown sugar or honey and milk.

This is a crazy little hot breakfast porridge that isn’t quite as intense as a bowl of whole wheat berries, straight up. The leftovers can be stored in a square cake pan and cut into pieces, sort of like bread pudding, (right) and microwaved on an as needed basis all week long.

Fresh Ingredients

1 c. slivered fresh snow peas

1/4 c. chopped green onions

Storage Ingredients

3 c. cooked whole wheat berries

1 can garbanzo beans (15 oz.)

1/2 c. dried apricots, sliced

1/2 c. dried cranberries

3 Tbsp. toasted walnut oil

1 Tbsp. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Whisk together oil, lemon juice, salt, and pepper. Pour over all the other combined ingredients. Serve at once or cover and refrigerate up to 24 hours. Makes 8 side-dish servings.

I found this recipe in the February 2008 Better Homes and Gardens magazine. It was listed under the Healthy Category. I guess it won some sort of contest.

“My wife is always searching out new grains,” said winner Jamaine Batson of Salt Lake City. “This recipe gives wheat berries a nice light touch” said the judges.

Sounds good to me!

Fresh Ingredients

1 orange or red pepper, diced

1 green pepper, diced

1 small red onion, diced

1 bunch fresh cilantro, leaves chopped

1 small jalapeno pepper, cored and diced

juice of 1 lime

Storage Ingredients

3 c. cooked wheat berries

1 can corn, drained (16 oz.)

1 can black beans, drained (15 oz.)

2 tsp. chili powder

2 tsp. ground cumin

1/4 c. cider vinegar

1 T. sugar

1/2 c. vegetable oil

1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Here it is friends. This is my all time, best, #1, very favorite way to use the wheat from my long-term storage. Whenever I give food storage presentations I always suggest/beg/insist that this salsa be served with chips. Experience has proven that even non-believers are converted once they taste wheat prepared this way.

Happy Thanksgiving everyone and thank you again for your terrific help in sharing this website!

Fresh Ingredients

1 c. milk or buttermilk

2 eggs

Storage Ingredients

3/4 c. whole wheat kernels

2 Tbsp. honey or sugar

1/4 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

4 Tbsp. oil

Pour milk into blender. Add wheat kernels and blend on high for 5 minutes. Add remaining ingredients and continue to blend for an additional 10 minutes. If the batter is too thin allow it to sit for about 10 minutes to thicken. Cook pancakes as usual and serve with 100% pure maple syrup from your food storage, of course.

Last year, in November of 2007, the Young Single Adults of the Salt Lake Bonneville Stake, participated in a terrific service project. Early one Saturday morning, they met at the dry pack cannery and quickly canned white wheat. Our Stake Relief Society President, Laurie Little, printed this pancake recipe, with permission from President Clark and Kathleen Hinckley, on adhesive labels and had the Y.S.A.s place the recipe right on the side of each individual can. Then, following the Saturday evening session of Stake Conference, a can of wheat with the blender pancake recipe was given to each family in attendance.

This proved to be a great activity and gift. The young people in our Stake learned how easy it is to use the dry pack cannery and they contributed a much needed service. The families in our Stake received a fresh can of wheat with an easy recipe for using it. If you’re looking for something to share at Christmas time that encourages the principles of provident living, you might consider giving this activity a try. It would also make an excellent neighborhood present.

Fresh Ingredients

1 lb. ground beef

15 10″ tortillas

toppings: baby spinach leaves, grated cheese, diced tomato, avocado, cilantro, and Ranch dressing

Storage Ingredients

2 c. cooked whole wheat berries

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 tsp. paprika

2 tsp. chili powder

* 1 packet of taco seasoning may be used as a substitution for individual spices

Brown ground beef and drain fat. Stir in the cooked wheat berries and spices. Spoon meat mixture onto warm tortillas and top with fresh baby spinach, grated cheese, diced tomato, avocado, cilantro, and Ranch dressing.

During one of my food storage presentations a woman shared how she substitutes cooked whole wheat berries for ground beef. She seasons it just as you normally would for tacos to create a very healthy vegetarian alternative. If that sounds too hard core, consider giving this recipe a try. I made them for my daughter that lives in Oregon and she thought they were amazing. Hippie tacos is her name for our little culinary invention. Guess she’s in the zone.