Wheat Night!

We had fun!! And we had a ton of good new food to try. A big THANK YOU to everyone who came and participated.

As promised, the recipes:

Remember, wheat berries can be cooked ahead of time and kept in the refrigerator or freezer.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)

1 Cup Wheat Kernels, whole & uncooked

2 Eggs (2 T. powdered eggs)

2 tsp Baking Powder

1-1/2 tsp Salt

2 Tbs. Oil

2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!)

Susie’s Whole Grain Bread

1 TB yeast

1/4 C vital wheat gluten

3 Cup flour (I use a mixture of white winter wheat with any or all of the following: spelt, kamut, amaranth seed, flax seed, whole rolled oats, etc)

2 Cup very warm water.

Preheat oven to 150. Mix the following gently for just about 30 seconds. Cover and let sponge for about 10-15 minutes.

Add:

1/4 C oil

1/4 C honey

1 Tsp salt

Mix on (2) and add flour until it starts to pull away from the sides. Knead until gluten is developed. Form into loaf and put in oven. Turn off oven. Let rise for about 20 minutes. Turn oven on to 350 and set timer for 30 minutes.

WHEAT BERRY WALDORF SALAD
-------------------------

1 c. fully cooked wheat berries
2 tbsp. Dijon mustard
1 tsp. honey or sugar to taste
1 sweet apple
Celery or raisins, if you like
1/4 or 1/3 c. no fat yogurt or mayonnaise
2 tbsp. fresh lemon juice
1/2 c. walnut halves

1 cup wheat berries, cooked in 3 1/2 cups cold water. Boil
the wheat berries for 50 to 60 minutes. Add more water if
needed as they cook. Cool. Add rest of ingredients for 2 to
3 hours.

Hot Breakfast Cereal

• 1 1/4 cups old-fashioned rolled oats
• 1/2 cup raisins
• 2 cups nonfat milk, or reduced-fat soymilk
• 1/8 teaspoon salt
• 1 1/4 cups Cooked Wheat Berries
  
• 2 teaspoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup slivered almonds, toasted (we used pecans)
  

Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. Stovetop Variation: Bring milk (or soymilk) to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.



Wheat Berry Chili

• 1 c. wheat berries
• 3 c. water
• 1.5 lbs. ground turkey or hamburger (optional)
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1.5 c. whole kernel corn
• 4 tsp. chili powder, or to taste
• 1/4 tsp. hot pepper sauce
• 1/8 tsp. black pepper
• 8 oz. tomato sauce
• 28 oz. can tomatoes, diced
• 2 c. beef broth
• 2 c. cooked or canned kidney or black beans
• 2 c. cooked or canned white beans
• salt, to taste

Directions:

Cook wheat berries in 3 cups of water for 1 hour until tender; add more water if necessary, drain thoroughly.

Brown optional meat in a 4-quart pot; add onion, and peppers for a minute or two. Add the remaining ingredients, bring to a boil and simmer uncovered for about an hour. Stir occasionally.



Wheat Berry Tabouleh

(you can buy a mix from Walmart, or use this recipe)

• 1 cup wheat berries
• 14 oz. can ready to serve vegetable broth
• 1/4 cup water
• 2 tomatoes, chopped
• 1 cup sliced mushrooms
• 1 cucumber, peeled, seeded, and chopped
• 1 green bell pepper, chopped
• 1/2 cup chopped parsley
• 1/4 cup sliced green onions

Combine wheat berries, vegetable broth and water in heavy saucepan and bring to boil. Cover, reduce heat and simmer for about 1 hour or until berries are tender. Drain if necessary.

In large bowl combine cooked wheat berries, mushrooms, tomato, cucumber, green bell pepper, parsley, green onions. In small jar with screw top lid place oil, lemon juice and salt and shake well until combined. Pour over wheat berry mixture and toss. Serve immediately or cover and refrigerate for up to 24 hours. Serve on lettuce or baby spinach leaves, accompanied by pita chips.