wrote:

Does anyone have any recipes using whole wheat as a grain, similar to
rice or barley?

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 got _The Complete Whole Grain Cookbook_ by Carol Gelles off my shelf
for the following information.


Rinse 1 cup of uncooked grain. Place in 2 1/2 cups water. Bring to a
boil, then lower to a simmer. Cook for 2 hours. Let it stand for 15
minutes off the heat. Add salt only after cooking. Yields 2 3/4 cups.


Recipes in the book include:


Wheat berry scampi
Spicy pork with lychees
Wheat berry tomato salad
Wheat berry veggie melt.


--Lia