On Tue, 10 Apr 2007 11:26:10 -0700, Serene-O-Matic
wrote:

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)

I use wheatberries a lot, both as a cooked grain and in home-ground
wheat flour. I cook them in the pressure cooker: 1 cup wheat, 3
cups water, 35-45 minutes quick-release, depending on how soft I
want them.

We use it like rice as a side dish, but I also love this salad recipe:

http://www.recfoodcooking.org/sigs/S...y%20Salad.html

Serene

Looks like a good recipe. I may also try it with quinoa since I have
some here.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)