Wheatberry is the unprocessed wheat kernel, before it gets refined into flour, wheat germ, bran, and more, so you get the full nutritional and fiber value of each constituent. Some chefs, including Martha Stewart, recommend soaking overnight and cook for about an hour. Epicurious cooks the wheatberry for an hour or till tender. We compromise.
Here's our recipe for Wheatberry salad -- perfect as a meal on the run, because it's filling and nutritional.
Try a Salad Dressing or Vinaigrette, or use a yogurt-based sauce with some spices to make it a curried salad as an alternative.
1. Soak for an hour. Drain and add to a large pot of water.
2. Simmer for 1-2 hours, till tender but not mushy.
3. While simmering, steam your favorite vegetable. We use in-season vegetables from our garden or the local farmer's market -- broccoli, green beans,
4. Cook beans or add canned. Our favorites are garbanzos or red beans.
5. Drizzle dressing, using above options, over all.