Wheatberries

Have you ever eaten a wheat berry?
If not, you must, and soon.
I love whole grains and the wheat berry, by far, is the best. Well, when I say wheat berry, I'm lumping in spelt berries and kamut berries as well. Spelt and kamut are also whole grains and in the "berry" form contain both the bran and the germ, making them nutritional power houses.
Here are the berries uncooked:


Wheat berries take a bit of time to cook, but with a pressure cooker, cook up in no time. They also freeze well, so it makes sense to make a mega batch and freeze some for later use.
Here they are cooked:

The wheat berries are chewy and a bit crunchy. They can be eaten mixed in a salad or in soups and stews. They can be mixed into a dough to make a delicious whole grain bread. You can process them with beans and veggies and make veggie burgers. You can even mix them into oatmeal to make a hearty porridge. So, you see, they are very versatile.
I made some recently and mixed them with yellow tomatoes, basil, lemon juice and zest and some extra virgin olive oil, S+P. Yum.
Here's the dish:
I ate the salad throughout this week, topping it with different proteins: tuna, salmon, chicken as well as some avocado. Excellent.