Guest guest Posted August 21, 2001 Report Share Posted August 21, 2001 Since it's now too late (too early?) for dinner, I'd suggest you have them in a salad. Cooking time varies, depending on their age, I usually go at least an hour. But they're real good in a salad, as rice, barley, and bulgur are. Just mix your favorites in, black olives, tomatoes, corn, etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2003 Report Share Posted July 13, 2003 At 7/13/2003, you wrote: > I know I sound like a moron here but what exactly are >wheatberries. I do realize that they are a grain but do they come >under another name? I was sent a recipe that really looks good and >when I went out this morning to purchase wheatberries, I couldn't >find them. They are not cracked wheat are they? Now, I could find >that!!! > Thanks! > Stef other names for wheat berries are farro or spelt. it's hard wheat. looks alot like a dark rice in the bag. cook it like brown rice -- directions are usually on the bag. good stuff. can make lots and freeze it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2003 Report Share Posted July 13, 2003 about wheatberries -- I should mention that I've only found it at health food stores or whole market type stores. if you can't find it, you could substitute something like kashi' pilaf. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 On Thursday, July 24, 2003, at 09:17 AM, stef4734 wrote: > I'm still on this wheatberry kick and dang it if I can't find > them! Do you think that I could use the rougher grained bulgar > instead in the wheatberry salad? > Stef You'll get a decent salad with basically the same nutritional profile, but texture will be a lot different. The wheatberries would be chewier. I don't remember the exact recipe (and don't have time to look it up) but if you're planning on substituting bulghur wheat for wheatberries, be aware that the bulghur will need much less cooking. As a matter of fact, it has already been steamed (never mind that it is often used in " raw " foods recipes - this is an error that a lot of " raw " foods books make), so it only needs to be soaked. Wheat berries are truly raw and need cooking to make them edible. Wheat berries are usually available in natural foods stores. They might be called something different, like " whole grain wheat " or " wheat grains " . Lisa The Organic Goddess Vegan Bakery Decatur (AtlantaLand) GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2003 Report Share Posted July 24, 2003 At 7/24/2003, you wrote: > I'm still on this wheatberry kick and dang it if I can't find >them! Do you think that I could use the rougher grained bulgar >instead in the wheatberry salad? > Stef wheat berries take about 40 minutes to cook. like brown rice. wheatberries also retain their shape and texture. so i'd use brown rice or the kashi-pilaf (not the breakfast cereal kashi, the pilaf that we cook) or one a blend of rice like from lundberg. do you get bob's red mill products? <https://www.bobsredmill.com/catalog/index.php?action=showdetails & product_ID=407\ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2003 Report Share Posted July 25, 2003 At 01:17 PM 7/24/2003 +0000, stef4734 wrote: > >I'm still on this wheatberry kick and dang it if I can't find >them! Do you think that I could use the rougher grained bulgar Sure, why not? Here's a classic recipe which does this. * Exported from MasterCook * Tabouli Recipe By :Mollie Katzen, " Moosewood Cookbook " Serving Size : 6 Preparation Time :0:00 Categories : Grains Salad Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur 1 1/2 cups boiling water 1 1/2 teaspoons salt 1/4 cup fresh lemon juice -- and/or lime juice 1 teaspoon garlic -- crushed 1/2 cup chopped scallions -- include greens 1/2 teaspoon dried mint flakes 1/4 cup olive oil -- (good quality) fresh black pepper 2 medium tomatoes -- diced 1 cup fresh parsley -- chopped and packed OPTIONAL 1/2 cup cooked chickpeas 1 chopped green bell pepper 1/2 cup grated carrot 1 chopped cucumber -- or summer squash You should begin to soak the bulgur at least 3 hours before serving time. It needs to thoroughly marinate and chill. Combine bulgur, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulgur is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours. Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with feta cheese and olives. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 10g Fat (39.7% calories from fat); 5g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 555mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 161 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2004 Report Share Posted March 29, 2004 Has anyone here ever cooked with wheatberries? I love wheatberries in bread- I love to crush them between my teeth. I'm sort of obsessed with them lately. I bought a few pounds of raw wheatberries. In their raw state, they are very hard. I am planning to make a porridge of them, maybe mixed with oatmeal. So, those in the know: will this work? And, do I need to crack them before cooking? thanks, priscilla Finance Tax Center - File online. File on time. Quote Link to comment Share on other sites More sharing options...
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