Boiled Wheat

Most preppers know the importance of storing wheat. It’s fairly inexpensive, stores virtually forever, and can be used in an almost infinite number of ways. Wheat is a key ingredient in most breads, cakes, cookies, pancakes, pasta, cereals, and seitan (wheat meat). It can be sprouted and added to a salad or tossed into a stir-fry (wheat sprouts contain 2.8 mg of vitamin C per cup, while unsprouted wheat contains none of this important vitamin). You can even use wheat to make boza or wheat beer. Sometimes I get so involved in grinding, sprouting, and other treatments that I forget about the basics, including simple cooked wheat.

Cook up a large batch of wheat berries (also called kernels) and store in your fridge, ready to be used in the following ways:

• Add a handful to soups and stews.
• Add to chili and other bean dishes to help improve the protein content.
• Serve it warm with milk, sugar, and cinnamon as a hot breakfast cereal. I’ve found that 1/4 to 1/2 cup of cooked wheat is ample, since it is so dense and filling.
• Use it as a meat-extender in meat dishes, such as meatloaf.
• Toss a handful into a frying pan with sautéed mushrooms and eggs for a more nutritious egg scramble.
• Place some in a casserole dish and add a can of soup, sautéed onions, cooked meat chunks, and cheese. Bake until warm throughout.
• Make a tasty salad with cooked wheat, sliced celery, apple chunks, and a vinaigrette.
• Combine with cooked garbanzo beans, lemon juice, and olive oil for a wheat tabbouleh.

To Cook Wheat

Rinse and drain the berries to remove any dust and broken pieces. Place 1 cup of rinsed wheat berries in a medium-sized saucepan. Cover with 2-1/2 cups water and place on the stove. Bring to a boil; reduce heat, cover, and simmer for one hour. Remove pan from the heat and allow to sit 10-15 minutes. Fluff and enjoy. Store any remaining cooked wheat in the refrigerator.

Boiled Wheat