| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice/grain- |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Wheat berries |
| 2 |
qt |
Water |
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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