Using Wheatberries

Wheatberries are easy to cook. Simply bring salted chicken, beef, or vegetable stock to a boil, add the wheatberries and reduce heat to a simmer. Continue simmering for 1 hour or until they reach a soft texture. Keep in mind that they will still have a bite to them. Drain in a colander and spread out on a baking sheet to cool. Once cool, they can be used in a number of manners. Below is one of my favorite uses of weatberries. They can also be combined with nuts, fruit and a vinaigrette and chilled for a great salad.

Barley, Wheatberry, and Roasted Corn Succotash

This dish combines three grains in a buttery broth accented with thyme and rosemary. The roasted corn adds a hint of sweetness that contrasts the nuttiness of the barley and wheat.

1/2c Uncooked Pearled Barley
1/2c Uncooked Wheatberries

Bring a large pot of salted vegetable, chicken, or veal stock to a boil. Add the wheatberries and reduce to a simmer. cook for 30 minutes. Add the barley to the wheatberries and cook for another 30 minutes. Drain the grains in a colander, reserving the cooking liquid.

While the grains are cooking :

Roast 2 ears of a sweet varietal of corn in the husk in a 350F oven for 30-40 minutes or until soft when squeezed. Once cool enough to handle, cut the kernels from the cob.

Remove the leaves from 1/2 bunch of thyme and 1-2 sprigs of rosemary and chop.

To finish this dish, add the grains, corn, enough reserved stock to almost cover the grains, and herbs to a pot. Cook at a simmer until the stock has reduced by half, add a teaspoon of butter, or more, and fold in with a spoon just until melted. Serve warm.


~ by Schwarvin on August 31, 2008.

One Response to “Using Wheatberries”

  1. Looks good. Might have to try this one this weekend if I can find wheatberries. Any recommendations for a simple main dish to accompany?

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