Best 4 How To Cook Wheat Berries No Soaking Required Recipes
Wheat berries, an ancient grain packed with nutrients and a chewy texture, are making a comeback in modern cuisine. With their mild, nutty flavor, they can be used in a variety of dishes, from salads to pilafs to hearty soups. Traditionally, wheat berries require soaking before cooking, but this recipe offers a quick and easy method that eliminates the need for soaking, making it a convenient option for busy home cooks.
This article provides three versatile recipes that showcase the culinary potential of wheat berries. First, a simple yet flavorful Wheat Berry Salad combines cooked wheat berries with fresh herbs, crunchy vegetables, and a tangy vinaigrette dressing. Next, a hearty Wheat Berry Pilaf features sautéed aromatics, tender wheat berries, and a savory broth, making it a perfect side dish for grilled meats or fish. Finally, a comforting Wheat Berry Soup with Chicken and Vegetables combines tender chicken, an array of vegetables, and cooked wheat berries in a flavorful broth, resulting in a nourishing and satisfying meal.
These recipes highlight the adaptability of wheat berries, demonstrating their ability to complement various flavors and textures. Whether you're seeking a light and refreshing salad, a hearty and savory pilaf, or a comforting and nourishing soup, these wheat berry recipes offer a range of options to suit your taste buds and dietary needs.
INSTANT POT® WHEAT BERRIES
Wheat berries are a delicious and nutty add-in or main ingredient for nearly any meal. Use them alone as a side dish or in a recipe such as my recipe for Wheatberry Waldorf Salad published here on this site.
Provided by Cindy Spalding
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 10
Number Of Ingredients 3
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Add water and wheat berries; stir once. Close and lock the lid. Select Manual pressure according to manufacturer's instructions and set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drain wheat berries and mix in salt.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 27.3 g, Fat 0.6 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 102.4 mg, Sugar 0.2 g
BREAKFAST WHEAT BERRIES
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that's the way I prefer to serve this). Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- The night before, combine wheat berries, 1 quart of the water and salt and bring to a boil in a saucepan. Reduce heat, cover and simmer 1 hour. Remove from heat, stir in the honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and raisins or dried fruit. Cover and leave overnight (or for 5 to 6 hours).
- In the morning, add remaining cup of water to the wheat berries and bring to a simmer. Cook 30 to 45 minutes, stirring often, until berries are soft and splayed at one end. There should be some liquid surrounding the wheat berries (add more water if necessary). Taste and add more sweetener if desired.
- Serve on their own with some of the liquid in the saucepan (stir in some milk if desired), or spoon about 1/3 cup yogurt into bowls and top with a generous spoonful of the berries, with some of the sweet broth. Top with a handful of chopped nuts and a few pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 591 milligrams, Sugar 17 grams
HOW TO COOK WHEAT BERRIES (NO SOAKING REQUIRED)
Recipe found on EatingWell.com. No soak required, so no need to plan ahead!!! Worked perfectly for me. They state that you can keep the cooked wheat berries in the fridge for 2 days or you can freeze them for up to one month.
Provided by januarybride
Categories Grains
Time 1h5m
Yield 4 1/2 cups, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Sort through wheat berries carefully, discarding any stones.
- Rinse well under cool running water and place in a large heavy saucepan.
- Add water and salt (and veggie bouillon if using.
- Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally.
- Drain and rinse.
- To serve hot, use immediately. Otherwise, let them cool and use in your favorite wheat berry salad!
BASIC COOKED WHEAT BERRIES
Steps:
- Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.
Tips:
- Always rinse wheat berries before cooking to remove any dirt or debris.
- Use a 3:1 ratio of water to wheat berries when cooking.
- Bring the water and wheat berries to a boil, then reduce heat to low and simmer for about 30 minutes, or until the wheat berries are tender but still have a slight bite.
- Drain the wheat berries in a colander and fluff with a fork.
- Wheat berries can be used in a variety of dishes, such as salads, soups, stews, and pilafs.
- Store leftover wheat berries in an airtight container in the refrigerator for up to 5 days.
Conclusion:
Wheat berries are a nutritious and versatile grain that can be used in a variety of dishes. They are a good source of fiber, protein, and vitamins. Cooking wheat berries is easy, and with a little planning, you can enjoy this delicious and healthy grain all week long.
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