Food Storage Wheat Recipe: Blender Wheat Pancakes

Green Bean Salad (with Wheat Berries!)

picture from Food Network Magazine (taken with my iPhone)

Simple Green Bean Salad 
by Alex Guarnaschelli

2 tablespoons olive oil
1 cup wheat berries, soaked in water overnight, drained and thoroughly dried
Salt
3 1/2 cups water
1 pound small green beans, washed, tips snapped off by hand or cut off
2/3 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 cup balsamic vinegar
Freshly ground black pepper

Put a small saucepan over medium-high heat and add the oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then put back over the heat. Add a pinch of salt and allow the berries to toast. Add the water and cook until they start to break apart, about 45 minutes. Taste. They should be chewy but firm. Set aside.

Meanwhile, bring a pot large enough to hold about 6 quarts of water, to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.

Prepare an ice bath by filling a bowl, large enough to hold the green beans, with cold water. Add some ice cubes and line with a strainer. Stir the green beans into the ice bath to awaken any beans that are limp. Strain and add them to the boiling water. Cook the beans for 2 to 3 minutes. Use a slotted spoon or spider to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.

Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.

In a medium bowl, whisk together the olive oil, sherry and balsamic vinegar. Season the dressing with salt and pepper, to taste, and set aside.

When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette. Toss to combine and season with salt and pepper, if needed. Serve immediately.

Corn and Black Bean Salsa (with Wheat Berries)

Corn & Black Bean Salsa

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Mix together and serve with tortilla chips.

or you can try

Fiesta Wheat and Bean Salad 
by Leisa Card

Using Wheat without Grinding It

Food Storage Made Easy has a great article entitled

"7 Great Ways to Use Wheat WITHOUT a Wheat Grinder"

Be sure to check it out!!

How do I Use My Wheat Berries?

Cooked Wheat Berries

There are many different ways to use your wheat berries. You can add your Cooked Wheat Berries to:

• Burritos
• Casseroles
• Stuffing
• Cobbler (we had peach cobbler with wheat berries and it was great!)
• Spaghetti
• Taco Meat
• Salsa
• Salad
• Chili
• Rice
• Rice Pilaf
• Chicken Salad
• Chicken Fettuccine
• and many more!

Here's the links to our wheat berry recipes!

• Alton Brown - Video & Recipe
• Herb Crusted Cod with Cracked Wheat Berry Salad - Video and Recipe
• Greek Grains Salad - Video & Recipe
• Wheat Berry Recipe Collection - Sampled at October 7th meeting

Wheat Berry Recipes

Recipes for cooking wheat berries can be found here. All the following recipes use cooked wheat berries.

Wheat Berry Bread

1 cup very warm water

1 TBSP oil

1 TBSP honey

1 TBSP dry yeast

1 1/2 cup unbleached flour

3/4 cups cooked whole wheat berries (at room temperature)

3/4 cup whole wheat flour

4 TBSP dry milk powder

1 tsp sea salt

Mix the water, oil, honey, yeast, unbleached flour, and cooked wheat. Beat well. Add whole wheat flour, dry milk, and salt. Mix thoroughly; dough may be soft. Cover, let rise to double. Stir down. Grease and flour and loaf pan. Place dough into a prepared pan, spread, pat with oiled hands to smooth the top. Cover, let rise until doubled. Heat oven to 375; bake until deep golden, 30 to 35 minutes.

Hot Chicken & Wheat Casserole
by I Dare You to Eat It

½ cup butter, plus 2TBSP butter, divided
1 cup celery diced
1 cup onion, diced
1 cup green pepper, diced
6 cups cooked wheat berries
2 cans chicken chunks, drained (12.5 oz.)
1 can cream of chicken soup
3/4 cup mayo
1 can sliced water chestnuts, drained
1 cup breadcrumbs

Sauté diced fresh veggies in 1/2 cup butter until they are partially cooked and color brightens. Add wheat berries, drained chicken, soup, mayo, and water chestnuts. Stir to combine. Pour mix into an oiled 9x13 pan and sprinkle top with breadcrumbs that have been combined with the 2TBSP melted butter. Bake 350 degrees F for 45 minutes.

Peach Cobbler with Wheat Berries

adapted from Mahatma's Blueberry Cobbler recipe

2-3 cups cooked wheat berries
3 cups chopped canned peaches
2 TBSP lemon juice
2/3 cup brown sugar, packed
1/2 cup whole wheat flour (white can be used too)
1/4 cup margarine, softened
3/4 Tbsp ground cinnamon

Preheat oven to 350°F. Place peaches in a large mixing bowl. Toss with lemon juice and 1/4 cup flour. Fold in wheat berries . Place this mixture in a 2-quart square baking dish. Mix brown sugar, remaining 1/4 cup flour, margarine (cut into pieces) and cinnamon until it resembles wet sand. Sprinkle on top of peaches. Bake until topping is light brown, about 25 minutes. Serve warm with whipped topping.

Corn & Black Bean Salsa

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Mix together and serve with tortilla chips.

Broccoli Wheat Salad

by I Dare You to Eat It

2 cups cooked wheat berries
½ cup Miracle Whip
½ cup mayonnaise
1 TBSP sugar
2 large broccoli, 8 cups chopped, florets only
1 cup Monterey jack cheese, grated
½ cup red onion, diced
½ lb bacon, cooked and crumbled
Toss all ingredients, Cover and chill, at least overnight, for the best combination of flavors.

Wheat Berry Taco Meat

by I Dare You to Eat It

2 cups cooked whole wheat berries
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 tsp paprika
2 tsp chili powder
* 1 packet of taco seasoning may be used as a substitution for individual spices
Brown ground beef and drain fat. Stir in the cooked wheat berries and spices. Serve with tortillas and toppings such as lettuce, cheese, sour cream, olives and onions.

Peach Wheat Berry Salad

Modified from Clean Eating

1 ½ cups wheat berries

sea salt

4-5 scallions, chopped

1 cup chopped peaches

½ cup dried currants

¼ cup chopped walnuts

Juice of 1 lime

3 tablespoons toasted sesame oil

Rinse wheat berries, soak in bowl with enough water to cover for at least 1 hour, then drain. In large pot, bring 3 1/4 cups water to boil. Add wheat berries and pinch of salt, reduce heat, cover and simmer until all the water is absorbed. Set aside to cool. In a large bowl, combined cooked wheat berries with scallions, peaches, dried currants, walnuts. Toss with lime juice, toasted sesame oil and pinch of salt. Serve room temperature or chilled.

Fried Wheat Nuts

links here and here

The Cost of Wheat Berries

Uncooked Wheat Kernels or Wheat Berries

Ground beef and chicken costs upwards of $1.79 per pound ($1.79 is a sale price!). By substituting half of your ground beef or chicken for wheat berries... how much are you saving? If you don't want the math breakdown, just skip my rambling math equation.

45 lb bucket of wheat - $13.50 (Costco price 10/1/10)

1 lb of wheat - .30

4 cups of wheat (1 lb 12 oz) - .53 cents

4 cups of wheat makes 12 cups of cooked wheat berries

.53 divided by 12 cups - .05 each cup! (or .04416 to be exact)

Cost for one cup of cooked wheat berries - .05

That is a HUGE savings when substituting half of your ground beef or chicken for wheat berries! Don't forget about the health benefits as well!

Alton Brown - Good Eats "Gotten Grains" Episode

Wheat Berry Tapanade
by Alton Brown

3 cloves garlic, minced
1 cup pitted and finely chopped Kalamata olives
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 cup fully cooked wheat berries

In a bowl combine all ingredients. Serve with crusty bread, on a salad or on its own.

Mushroom Wheat Berry Pilaf

by Alton Brown

2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon salt
5 cloves garlic, minced
1 tablespoon butter
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth
1 1/2 cups cooked wheat berries
1 1/2 cups leftover, cooked rice
1/2 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon lemon zest, finely chopped
Pepper and additional salt

Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.

Sargent Choice Cooking: Herb-Crusted Cod with Cracked Wheat Berry Salad

Sauteed Cod with Wheat Berry Salad

by Walter Dunphy

Cod
4 four-ounce boneless, skinless cod filets
1 teaspoon flat leaf parsley, minced
1 teaspoon tarragon, minced
1 teaspoon cilantro, minced
1 teaspoon whole wheat flour
1/4 teaspoon ground sea salt
Freshly ground black pepper to taste
1 tablespoon Spanish extra-virgin olive oil

Cracked Wheat Berry Salad
3/4 cup dried wheat berries (will yield about 2 cups cooked)
1 cup shelled edamame, blanched
1/2 cup corn kernels
1/2 cup diced Vidalia onion
1/4 cup finely diced red bell pepper
2 cups asparagus, cut into 1- to 2-inch pieces
1 cup heirloom cherry tomatoes, halved
1 teaspoon Spanish extra-virgin olive oil
1/8 cup minced chives
1/4 teaspoon ground sea salt
Coarsely ground black pepper
Zest and juice of two oranges

Directions
To prepare the salad:
Place a saucepan over medium-high heat, add the wheat berries, and cover them with water by about two inches. Simmer for about one hour, adding more water if necessary. The grains are done when they are just al dente; they should be split and look a bit like barley. Remove them from heat, strain, and rinse with cool water.

While the wheat berries are cooking, place the corn on a nonstick baking sheet and toss with half the olive oil. Put the corn in a 350-degree oven for about 15 minutes, or until lightly browned. Check every five minutes, shaking and stirring the corn to cook evenly. Remove and allow to cool to room temperature.

Meanwhile, bring a large pot of water to a boil. Blanche the asparagus, removing it just as it becomes bright green (about two to five minutes). Drain and place immediately in an ice-water bath to shock. Blanche the edamame in the same fashion.

Heat a large sauté pan over medium-high heat and add the rest of the olive oil. Add the onion and sauté for about one minute, then add the red bell pepper and cook for another minute. Add the edamame and cook for one minute. Add the roasted corn and asparagus and do the same. Add the cooked wheat berries and mix well to heat through. Add the remaining ingredients (reserving half the orange juice) and toss to combine flavors and warm through.

To prepare the cod:
Mix the fine herbs together. Season the cod filets with a few grinds of fresh black pepper and sea salt, then evenly distribute the herbs over the fish and pat to adhere. Lightly dust the filets with the whole wheat flour and pat again.

Place a large nonstick sauté pan over medium-high heat and add the olive oil. Once the oil is hot (but not smoking), add the fish, herbed side down. Allow to cook for about three minutes, until it reaches a golden brown, shaking the pan a bit to prevent sticking. Carefully flip each filet and cook for another two to three minutes. Add a bit of the remaining orange juice to deglaze. Serve immediately.

Plating
On four dinner plates, evenly spoon out the warm salad and top with a cod filet. Finish with a drizzle of orange juice and some fresh micro-herbs for garnish.

Greek Grain Salad

Greek Grain Salad

from Food Network

Salad
1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted, halved kalamata olives
1 cup crumbled feta cheese
1 cup 1/4-inch diced cucumber
1 cup 1/4-inch diced tomato
1/2 cup 1/4-inch diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dill

Dressing
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper

Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl. Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool. When cool, combine with the remaining ingredients.

Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.

Toss the salad with the dressing and serve.

Black Bean, Edamame and Wheat Berry Salad

Photo by Pompeian.com

Imagine how excited I was to find this recipe in the April issue of Food Network magazine!!

Black Bean, Edamame and Wheat Berry Salad
by Pompeian or Food Network's April 2010 issue pg 43

4 cups water
1/2 cup dry wheat berries
1/2 of a 15-ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup finely chopped red onion
2 Tbsp. Pompeian Red Wine Vinegar
3 Tbsp. Pompeian OlivExtra Plus (or Extra Virgin Olive Oil)
Salt and black pepper to taste

Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender. Place in a fine mesh strainer and run under cold water to cool quickly, drain well. Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.

There's More to Wheat than Bread... Cooking with Wheat Berries

Here are some more ways to use wheat berries. First is the recipe for basic cooked wheat berries.

Crockpot Wheat Berries

4 cups raw whole wheat
10 cups water
1 TBSP salt

Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.

If you don't have a crockpot, here are 2 more ways to cook Wheat Berries!

Carroll Shelby’s Chili

1 package Carroll Shelby’s Chili Kit (found at walmart)
1 lb cooked hamburger
1 cup cooked wheat berries (red wheat works best, so it will "hide" in your meat)
1 (8 oz) can tomato sauce
2 (8 oz) cans water
2 TBSP sugar (optional)
1 (16 oz) can pinto beans

Mix together and simmer with cover on for about 15 minutes. For thicker chili, mix Masa flour (White Packet) with 1/3 cup water, stir in and let simmer for 5 more minutes. Carroll Shelby’s Chili Kit comes with cayenne pepper for some added spice, I don't use any. Serve over white rice topped with Fritos and cheese.

Wheat Berry Pineapple Chicken Salad
by Self Reliance by Jamie

1 can (15-1/4 oz) crushed pineapple, drained
½ cup mayonnaise
½ tsp salt
1 can (10 to 12½ oz) chicken, drained
½ cup slivered almonds
1 cup cooked whole wheat berries

Mix together the pineapple, mayonnaise, and salt. Add chicken, almonds and wheat. Stir well. Chill several hours before serving.

Wheat Berry Salad
by Barefoot Contessa

1 cup cooked wheat berries
1 cup finely diced red onion (1 onion)
6 TBSP good olive oil, divided
2 TBSP balsamic vinegar
3 scallions, minced, white and green parts
½ red bell pepper, small diced
1 carrot, small diced
½ tsp freshly ground black pepper

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheat berries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season, to taste, and serve at room temperature.

Wheat Nuts (like Corn Nuts)
by Self Reliance by Jamie or Hillybilly Housewife

Cooked Wheat Berries
Oil
Salt

Make sure the wheat is well cleaned before you cook it. Drain the cooked wheat in a fine mesh strainer in the sink. Allow the wheat to sit in the strainer for about half an hour, to make sure it is as dry as possible.

Heat your oil up to 375F. Put in no more than 1/4-cup of cooked wheat at a time because the fat will bubble up something fierce. Fry the wheat for about 2 minutes. It won’t pop the way popcorn does, but it will puff up pleasantly. Remove the wheat from the hot oil and place it on a brown paper grocery bag or paper toweling to dry. Repeat until all the wheat is cooked. Salt the Wheat-Nuts and eat like sunflower seeds or peanuts.

If the wheat is chewy instead of crispy, it wasn’t fried long enough. Put it back into the oil (a little at a time) and fry it for another minute or two, until it is crispy. (Jamie always frys her's twice)

Check out Food Network for more great Wheat Berry recipes!

3 Different Ways to Cook Wheat Berries

Cooked wheat may be bagged and stored in the refrigerator for at least a week or in
the freezer for months.

Stovetop Wheat Berries

1 cup wheat berries
4 cups water

Boil for 60-70 minutes, topping with water as needed. You can reduce cooking time to 50-60 minutes if you pre-soak your wheat overnight (you can boil them in the same water you soaked them in). Drain after cooking, when wheat is tender.

Crockpot Wheat Berries

4 cups raw whole wheat
10 cups water
1 TBSP salt

Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.

Pressure Cooker Wheat Berries
by Alton Brown

2 cups wheat berries
4 cups water
2 TBSP salt

Place all ingredients into a pressure cooker and cook on high heat until hissing begins and pressure rises. Lower heat to maintain hissing and cook for 45 minutes.