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The HBHW Recommends
Crock Pot Cooked Wheat
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- 1 cup whole wheat berries
- 3 cups water
- 1/4 to 1/2 teaspoon salt (optional)
- a Crock Pot or a Slow Cooker
First you need to pick over and wash your whole wheat. I do this by putting it in a fine mesh strainer and running water over it in the sink. When the wheat is well washed, place it in your slow cooker. Add the water and salt if desired. Set the cooker on low and put the lid on. Let it sit overnight, or all day, at least 8 hours, or up to 12 hours. In the morning you will have lovely well cooked wheat to use for all of your favorite wheat recipes.
If there is extra water in the slow cooker, you may drain it off. If you want to cook the wheat on High instead of Low, then let it cook for 3 hours and then check it. If it is tender then eat it, if it isn’t tender yet, then give it another hour on High to cook it through. Store the cooked wheat in the fridge, or freeze it if desired. It keeps for about 2 weeks in the fridge. This recipe may be doubled or tripled if desired. The cooking time remains the same.
You may use this wheat in recipes or eat it plain. I like it for breakfast with milk and honey, or mixed with yogurt and bananas. It is also good as a substitute for rice on the dinner plate.
Carnivores use it to extend ground beef in meatloaf or patties. It can also be added to bread or muffins or mixed half and half with TVP and used in all your old ground beef recipes like Tacos or Chili. This is a marvelously easy way to cook wheat.
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Website & Graphics by ccd
July 2nd, 2009 at 3:31 pm
For even more savings, you can cook the wheat berries overnight in a stainless steel Thermos bottle, like a Stanley Aladdin (or something similar). It is amazingly easy, and uses very little electricity or stove fuel.
All you have to do is pre-heat the thermos with hot water while you boil a kettle of water, and then when it is boiling, empty the pre-heating water from the thermos, add wheat and a pinch of salt to the thermos, and fill the rest of the thermos with boiling water. Put the thermos in a horizontal position so the berries don’t bunch up. In the morning you’ll have lots of cooked wheat berries. If it is really cold where you’re doing this you can wrap the thermos in a towel or blanket for extra insulation.
If you sprout the wheat berries a little bit first, they have even more nutritional value, and are a little sweeter because the starch starts getting converted into sugars.