Hi John, the wheat berries are cooked like pasta, not like rice, so you don’t need a specific ratio.

Hi Marietta, you don’t need an exact amount here, just enough to submerge the wheat berries. Filling a medium saucepan about 3/4 of the way with water usually does the trick.

Wheat berries = whole wheat that is minimally processed.

Me too. We eat a different hot cereal each morning. (Or homemade waffles or pancakes if I’m feeling froggy 😄) I have many whole grains and I have a blast trying or making new recipes that are hearty and very healthy meals. I’m like a kid in a candy store and even got the rotating grain dispensers. Some women love diamonds, some like kitchen stuff 😍

They are the seed of the wheat plant, without the chaff, husk or shell of the seed. Kind of like an almond is the seed of the almond tree.

When they make All Purpose Flour, the wheat berries are ground up, and the hard parts are removed and only the soft powdery starch is used. Whole wheat flour supposedly grinds up the whole berry to make flour, but often they take out much of the harder parts for more palatable flours.

In order to get optimal nutrition, people will buy berries and grind them, themselves. I’ve tried it for recipes and I’m not a fan.

I have been gluten free due to my sensitives, but want to introduce more plant variety in my diet so I purchased different kind of grain berries to try and looking for how people are cooking them.