Berries of Wheat

This weekend I decided I needed to check out wheatberries. I had seen them on Kath’s blog and heard her rave about how chewy and delicious they were. So I bought some, soaked them saturday night, cooked them sunday, heated them up this morning, and put them in my oatmeal. Yes, it was a long process, but didn’t really take much work on my part, just patience to wait through the soaking for 8 hours and cooking for 45 minutes.

My oatmeal this morning consisted of 

1/3 cup oats

2/3 cup aqua

1/2 small banana

1 tsp raisins

>1/3 cup of wheatberries

1 tsp brown sugar

1 tbsp fresh blueberries

1 tsp ground flax

It was really good, really filling, and chewy. Perfect breakfast. 

This makes me want to try some other wheatberry recipes, like a wheatberry salad, so maybe I will make one this week!! 

I also found this definition of wheatberries on wikipedia, when I searched how to spell wheatberries as one word or two and I thought it was funny that they are also called groats. I think I might start using that name for them instead… 

“Wheatberries, also called groats, are whole wheat kernels that have not been milled, polished, or heat treated. Wheatberries are brown and nearly round in appearance; they take over an hour to cook, but the time can be reduced if they are presoaked. Wheat berries have a robust, nutlike flavor that goes well with other hearty foods. They can be used for grain-based main dishes, served as a side dish, or added to soups and yeast-bread doughs.”

Tagged as: wheatberries