1 1/2 cups wheat berries
1 tablespoon toasted sesame oil, or to taste
2 tablespoons soy sauce, or to taste
1/2 cup trimmed and chopped scallions.
1. In a 4- to 6-cup saucepan, combine wheat berries with a large pinch of salt and enough
water to cover them by at least an inch. Bring to a boil and adjust heat so mixture bubbles gently.
2. Cook, stirring occasionally, until wheat berries are tender, about 35 to 45 minutes. Add boiling water as necessary to keep
wheat berries covered and to keep them from drying out as they swell and become tender. Wheat berries are done when tender
with a slight bite to them; ideally you will have cooked out all the water at about the same time they are tender, but if any remains,
strain them. (At this point you can drain berries and refrigerate for up to a few days, then reheat when ready to serve.)
3. Fluff wheat berries with a fork and toss with sesame oil. To serve, drizzle with soy sauce and garnish with scallions.
Yield: 4 servings.
• Note: we thought this was a bit bland on its own, but was delicious as a bed for sesame, soy, ginger marinated grilled salmon !