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Cooking Wheat Berries


Wheat berries take a bit of patience and planning to cook, but the cooked berries store well, so I like to make a big batch for easy use later in the week. If you can, soak them overnight – it will reduce their long cooking time. Also, see our website for information on sprouting wheat berries, which some people prefer to do before cooking, as well. Once cooked, the wheat berries add a great texture and flavor to both sweet and savory dishes and are excellent sprinkled over salads or into muffin or pancake batters. For extra flavor, add a cinnamon stick to the pot of wheat berries as they cook!

-Add wheat berries to a large bowl of water and swish around, any residual husks or random seeds from the field will float to the top. Skim off any extraneous material and drain.

-Place soaked, sprouted or rinsed wheat berries in a medium pot with lots of water, like you were cooking pasta.

-Bring water to a boil, then lower heat to a simmer.

-Cook until wheat berries are al dente (they will still be slightly chewy) and drain. This should take just under an hour, but might cooking time may differ.

-Cool berries then store in the refrigerator for up to 5 days. You can also cook wheat berries in a crock pot, as you would beans. I’ve found they take about 6 hours on the lowest setting.

Submitted by Sara Jones, Tucson CSA