Casserole-Ready Wheat Berries

To use wheat berries or Khorasan wheat in a casserole, they need to be a bit more tender than the chewy sort used in a salad. Here’s how to get them to be more digestible.

Makes about 3 cups.

Ingredients:

• 1 c dry wheat berries or Khorasan wheat
• 8 c water plus more for cooking
• 1 tsp sea salt
• 1 Tbsp vegetable oil

Directions:

1. Rinse wheat berries and place them in a large pot with the water. Allow to stand overnight or 8 hours to soften.
2. Bring to boil uncovered. Reduce heat to simmering level and simmer for about 2 hours, adding more boiling water every half-hour or so and stirring. (Pot should be uncovered.)
3. Add salt and oil. Cook another hour, again monitoring the water level and stirring often. Drain and use in baked wheat berry or Khorasan wheat berry recipes.