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From: Robertaj (
Subject: Re: Soft wheat berries?
Date: August 22, 2003 at 9:15 am PST

In Reply to: Soft wheat berries? posted by grains on August 21, 2003 at 3:46 pm:

In my experience they cook up the same. The Sass book recommends 35 to 45 minutes for wheat berries at high pressure - with a ratio of 1 cup berries to 2 cups water. Personally, I have NEVER cooked them like this because I am too lazy to stand over my pressure cooker and watch it this long. With grains like this I cook them AHEAD of time (the night before, while I'm sleeping?) by bringing them to high pressure for maybe 5-10 minutes (while I brush my teeth and can babysit the cooker), then TURN IT OFF and leave it closed all night on the stove (remove from heat, obviously). In the morning they will have absorbed just the right amount of water, and you can pour off any extra. Then use the grains in whatever recipe you want. This is just what I do - same thing for whole grains for breakfast - add the grains, seasonings (cinnamon, cardamom, nutmeg, star anise), water and bring to pressure and turn off. In the morning they are always perfect and you can reheat on the stove or microwave, as you prefer. Also, with this method, I don't worry too much about how much water, as the grains won't burn or stick to the bottom - you don't need a flame tamer. And the less water you put, the chewier the grains are. You can't really go wrong - so plunge in and play with them!

Have fun!

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