Red Wheat Berries - Hard

Often confused with farro and spelt, little wheat berries are exactly what their name implies: the fruit of the wheat and, most specifically, the whole fruit – bran, germ and endosperm. Visually, the look the same, and cook about to the same texture. They’re the whole grain kernels of wheat – to make wheat flour, they’re milled and ground. Whole, they offer a lot more nutrients and fibers, and cook to a chewy and nutty texture.

These wheat berries are hard, so they take a bit of cooking to reach their fullest potential. If you’ve ever asked yourself how to cook wheat berries, the answer is simply: boil in water for about one hour, then season and serve. You can serve wheatberries like rice or pilaf, and season them much the same way. Like any whole grain, they’re perfect for stuffing, for serving with vegetables, meats and fish, or for nutritional vegetarian and vegan dishes.

Use wheat berries in salads, to add to soups and to accompany many dishes. When uncooked and dry, wheat berries have a super long shelf life, and can even be stored in the fridge or freezer for even longer. Because the wheat kernels are whole, it means that you retain all of the great benefits and nutrients of whole wheat – rich in fiber, iron, protein, Magnesium and vitamin E, they’re a great addition to any diet.