Uncooked Wheat Berries

The term wheatberry or wheat berry refers to the entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm. Wheat berries have a tan to reddish brown color and are available as either a hard or soft processed grain. They are often added to salads or baked into bread to add a crunchy texture.

Wheat berries are the primary ingredient in an Eastern European Christmas porridge called kutya. In France, pre-cooked wheat berries are commonly eaten as a side dish instead of rice or corn. This side dish is often referred to as Ebly, although this is actually the name of the first brand of pre-cooked wheat berries to hit the market.

Wheat Berries Cooking – soaked then sauteed with spring onion


2 cups hard wheat berries
7 cups cold water
1 teaspoon salt


  1. Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
  2. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, follow the make-ahead instructions.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.
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