Wheat Berries and Spelt

Here are several alternates to give a rough idea on cooking wheat:-

Standard Cooking Method

Step 1

Place spelt berries into a colander. Rinse thoroughly under running water.

Step 2

Place rinsed berries into a pot. Add water. Ratio of water to grain should be three parts water to one part spelt. Add a few pinches of sea salt to the pot.

Step 3

Place the pot on a burner over medium-high heat and bring to a boil. After the water reaches a boil, reduce the heat to low and simmer until the grain is tender. This generally takes 50 to 60 minutes.

Presoaking and Cooking

Step 1

Place spelt berries into a colander. Rinse thoroughly under running water.

Step 2

Place rinsed berries into a bowl and cover with water. Allow the berries to soak for at least four hours or overnight.

Step 3

Drain the berries in a colander after soaking.

Step 4

Heat a drizzle of olive oil in a pan. Add drained spelt berries and saute for one to two minutes until slightly toasted. This will help bring out the nutty flavor of the grain.

Step 5

Add stock, broth or water to the pan, covering the spelt berries entirely. Place a lid on the pan and allow the berries to simmer until the liquid is absorbed. This will take approximately 30 to 45 minutes. Cooking with broth or stock instead of water will allow the spelt to develop more flavor.

 LiveStrong

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I have found that it really helps to toss warm wheat berries with at least a splash of olive oil and a pinch of salt just after draining.  If your recipe calls for other ingredients in the dressing such as lemon or vinegar and garlic, add those as well. The grains will soak up this all this goodness and really pop with flavor when chewed.

Another trick I learned is to toast the berries for a few minutes before cooking to encourage their nuttiness.  (I got this from Camino, a restaurant in Oakland, California.  More information here.) Spread them out on a sheet pan and toast in a preheated 375°F oven for about 10 minutes, just until they brown a little.  This step is totally optional but a nice thing to do if you have the time.

Be flexible

The recipe below is based on cooking hard red winter wheat berries.  The specific kind of wheat berry you buy, as well as how old it is, will influence the cooking time.

How To Cook Tender, Chewy Wheat Berries

Approximately 3 cups

What You Need

Ingredients
1 cup wheat berries
Salt
Olive oil (optional)
Equipment
Measuring cups
Baking tray (optional)
2-quart sauce pan with lid
Strainer
Bowl for tossing (optional)

Instructions

1. Toast the wheat berries (optional). Preheat the oven to 375°F.  Spread the wheat berries on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored and aromatic.
2. Cook on the stovetop.  Transfer the wheat berries into a sauce pan and add 3 cups of water and a big pinch of salt.  Bring to a boil, reduce heat to a simmer, and cover the pan.
3. Check for doneness.  At about 30 minutes, start checking for doneness by scooping out a few berries and carefully tasting after they've cooled a bit.  They should be chewy but not tough. If not quite done, continue cooking and check the wheat berries every 5 minutes. You may need to cook them up to 25 minutes longer depending on the exact variety of wheat berry you purchased and their age.
4. Drain.  Drain the berries in the strainer and transfer to a bowl.  Toss with a splash of olive oil and a pinch of salt.
5. Store in refrigerator.  If not using right away, store the cooked wheat berries in a tightly covered container in the refrigerator for up to a week.  Gently reheat in a frying pan over low heat until hot, or serve at room temperature.

The Kitchn


• If you want the spelt berries very soft, like steamed rice, add 3 cups of water or stock to 1 cup of spelt, cover and simmer for 1 1/2 hours.
• If you like it chewier and nuttier, like for salads, use 2 cups of water or stock for every cup of spelt berries. Cook the spelt like risotto, adding half a cup at a time and stirring after each addition until the liquid evaporates. They should be tender after about 30-40 minutes.

TheKitchn

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 Red Winter Wheat

• 2 cups hard red winter-wheat berries, (see Tip)
• 7 cups cold water

Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.

EatingWell

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Wheat Berry Salad With Leeks and Marinated Mushrooms Recipe

Ingredients

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 pound cremini mushrooms, diced
• 1 large (12-ounce) leek, diced
• 2 medium cloves garlic, thinly sliced
• 1 teaspoon picked thyme leaves, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons cider vinegar, divided
• 6 cups cooked whole-grain spelt (from about 24 ounces dry)
• 2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces
• 1/2 cup minced flat-leaf parsley
• 1/4 cup minced chives
• Espelette pepper powder, for garnish (optional)

Directions

 In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering.

Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes.

Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes.

Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture.

Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper.

Spoon salad into bowls and sprinkle with espelette pepper, if using.

Source:  SeriousEats