wrote:
I spotted some wheat kernels at the market yesterday, in the produce
area. They were packaged by the store in little 1 pound cups, 99 cents
per pound. I bought a package. Knowing that my neighborhood is the
Italian epicenter of my small city, I knew they were there for the
popular Italian Easter Pie made with ricotta and cooked wheat grains.

Does anyone have any recipes using whole wheat as a grain, similar to
rice or barley? This isn't bulgar, which is different, bulgar is
almost flakey and there is no dearth of recipes using bulgar.

The product I have consists of smooth, hard, polished kernels of
wheat. (like brown rice or pearled barley)

Am hoping to make a risotto type of side dish, but need to know
proportions of water to grain, duration to cook, etc. And should one
mix it with other grains or is it good by itself? Does it require pre-
soaking?

I'm not adverse to doing a mixed grain dish (maybe barley, wheat and
brown rice???) but again, am looking for a recipe to guide me, rather
than just start experimenting.
Thanks in advance for your help.

One of my favorite foods. Soak them overnight and they will take only
20 minutes or so to cook to al dente. Put some chopped herbs into a
bowl, add the cooked wheat, drizzle good oil over it, squeeze half a
lemon over, mix. Taste for salt and then leave it alone until lunch
time. A little minced onion is OK, too.

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