Add your favorite flavors to this simple whole grain recipe for a nutritious snack or addition to soups, salads or cereal.
- 1 cup White Sonora Wheat Berries
- 2 tablespoons fat*
- salt to taste
- seasoning of choice**
* The fat is key in imparting flavor, so use the best quality available. Choose avocado or grapeseed oils for a neutral flavor, olive oil, coconut oil or ghee or duck fat for a richer quality, or even bacon fat for more distinctive flavor. Pay attention to the smoke point of the fat you choose and adjust the temperature accordingly.
** We recommend Herbs de Poblanos, Better Call Sal, Woodfire Salt, Chimayo Salt or a hint of lime salt. Or go in a sweet direction and use Lavender Sugar.
A 10-inch cast-iron skillet
- Bring 3 cups of water to a boil in a pot. Add wheat berries, return to a boil, reduce heat to medium, cover and simmer for about 15 minutes.
- Drain the water from the wheat berries and with a paper towel pat the wheat berries dry.
- Place wheat berries in a cast iron skillet on medium heat. Let the heat sizzle away any remaining water on the wheat berries for a couple of minutes.
- Add the fat and cook the wheat berries until they are crunchy, golden brown (approximately 45 minutes) and no longer chewy, stirring frequently with a close eye so they don't burn. As the wheat berries darken, slowly turning down the heat will help prevent burning. Add salt and seasoning intermittently. The wheat berries won't pop, most will just swell in size.
- Add additional salt and seasoning to taste. Mix well. Let cool.
Crunchy wheat berries make an irresistible tasty snack on their own, or use to top your favorite salads and soups. Add to morning granola or yogurt parfait.