INGREDIENTS

INSTRUCTIONS

Set the wheat berries in a sauce pan, cover with the water and soak
overnight. The following day boil the berries in the same water for 20
minutes, if you want them parboiled only (to cook later on in
casseroles or soups) or for 1 hour if you want them fully cooked.
Drain well and cool thoroughly. Transfer the cooked wheat berries to a
glass jar and store them in the refrigerator for 4 days. Store them  in
the freezer only if you are going to use them in soups, stews or
casseroles. The freezer softens their texture and makes them less
chewy.  Yield: 4 cups Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights  Reserved  MC Busted by Gail Shermeyer by TVFN Website on April
11, 1997  Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6671 Posted to
MC-Recipe  Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May
12, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 14.2mg
Potassium: 4.7mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g