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they are FANTASTIC to add heartiness to soups and chilis! They must be or at least should be cooked seperately from your dish, then added in later. I suppose as long as you had enough cooking liquid, you could surely cook them in a pot of soup.
http://www.eatingwell.com/recipes/co...t_berries.html
1 cup of wheatberries will yield a lot! like 3-4 times that amt. read this....but honestly, cut the recipe in half, you you're going to have ALOT of cook wheatberries. They do need to cook for the full hour, so plan ahead.

I cooked up my berries, used what I needed, and then froze in half cup servings. They last much longer than the month that site says, in the freezer. Just throw the frozen berries into a hot pot of soup or chili at the end, and woila, you have extra fiber, nutrients, and heartiness in whatever you made. They also work well for cold salads. (look up some recipes for that).
 
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